Chinese · Lunch · Dinner · Breakfast
Cantonese Shrimp and Egg Stir-Fry
滑蛋蝦仁 (waat daan haa jan)
Juicy, springy shrimp folded through soft, silky scrambled eggs with a hint of sesame and scallion. It's a light, protein-packed Cantonese classic made with a little less oil and a few extra egg whites.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 2
Calories come from: Carbs 7% · Fat 54% · Protein 39%
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Ingredients
For 2 servings- 200 g (about 16 medium)raw shrimp, peeled and deveined
- 1 small pinch (about 1/10 tsp)salt
- 2 tsp, divided5 gcornstarch
- 1/4 tspground white pepper
- 4 large200 geggs
- 2 large66 gegg whites
- 3 tbsp45 gcold water
- 1/2 tsptoasted sesame oil
- 1 tbsp14 gneutral vegetable oil
- 2 stalks30 gspring onions, thinly sliced
Steps
- 1
Pat the shrimp very dry with paper towels.
- 2
Toss the shrimp with 1 tsp cornstarch and the white pepper; set aside for 10 minutes.
- 3
Stir the remaining 1 tsp cornstarch into the cold water until smooth.
- 4
Whisk the eggs, egg whites, salt, sesame oil and the cornstarch water until evenly combined.
- 5
Stir most of the spring onions into the egg mixture, keeping a little for garnish.
- 6
Heat half the vegetable oil in a non-stick wok or pan over medium-high heat.
- 7
Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque all the way through.
- 8
Tip the cooked shrimp into the egg mixture and stir.
- 9
Wipe the pan, add the remaining oil and set over medium-low heat.
- 10
Pour in the egg and shrimp mixture and let it sit for about 10 seconds.
- 11
Gently push the eggs from the edges toward the centre with a spatula, forming large soft folds.
- 12
Keep folding slowly for 2 to 3 minutes until the eggs are just set with no runny raw liquid left, then take off the heat.
- 13
Slide onto a plate, scatter with the reserved spring onions and serve right away.
Swaps, storage and make-ahead
Swaps
- Use 6 whole eggs instead of 4 eggs plus 2 egg whites if you'd rather not have leftover yolks to use up.
- Swap the shrimp for diced firm tofu, patted dry and pan-seared, for a vegetarian version.
- Use potato starch or tapioca starch in place of cornstarch if that's what you have; both coat and thicken the same way.
- Replace half the shrimp with chopped chives or blanched snow peas to stretch the dish and add more vegetables.
Storage
This dish is best eaten fresh, as the eggs firm up and the shrimp can turn rubbery when reheated. If you have leftovers, refrigerate them within 2 hours in a covered container, eat within 1 to 2 days, reheat gently until steaming hot, and do not freeze.
Make ahead
Peel, devein and coat the shrimp in cornstarch and white pepper, then keep covered in the fridge for up to a day. Slice the spring onions ahead too, but whisk the eggs and cook just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansEggsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (282 g) | Per 100 g | |
|---|---|---|
| Calories | 317 kcal | 112 kcal |
| Protein | 30.1 g | 10.7 g |
| Carbohydrates | 5.5 g | 2 g |
| of which sugars | 1 g | 0.4 g |
| Fiber | 0.5 g | 0.2 g |
| Fat | 18.6 g | 6.6 g |
| of which saturated | 4.1 g | 1.5 g |
| Sodium | 863 mg | 306 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
