mr succulent and ms creamy: shrimps and eggs
No, not the real egg foo young.
It is worthy noting that there is always misunderstanding of egg foo young with shrimps, one of the most popular dishes served in Cantonese restaurants. The authentic egg foo young is actually soup-like and always served over rice while nowadays, many people equate it with scrambled eggs or omelette. Since the eggs are whisked thoroughly with cornstarch before being stirred into the broth, they fall into pieces but the mixture is still able to hold its consistency. It is running and not like any scrambled eggs at all.
What I like about egg foo young is that it is super light and goes well with rice, but sometimes I truly wish it could be more eggy. I like that “bite”, and this means that what I made today is not egg foo young either. It was scrambled eggs on the soft side with the meaty shrimps, and the rule of thumb to the creamy texture was to under-cook the eggs.
creamy scrambled eggs with shrimps
Makes 2 servings
1 tsp olive oil
12 large shrimps, thawed before cooking if using frozen ones
1 clove garlic, minced
1 green onion, thinly sliced
1 tbsp cornstarch
1 tbsp Chinese cooking wine or white wine
2 tbsp chicken broth
salt and white pepper
cooked rice for serving
Whisk together the eggs, green onion, cornstarch, wine, broth, 1/4 tsp salt, and a dash of white pepper. Set aside.
Heat 1 tsp oil in a nonstick pan over medium heat. When the pan gets nice and hot, add the shrimps and garlic to the pan along with a small pinch of salt. Stir fry until the shrimps are no longer translucent. Pour the egg mixture into the pan and give everything a quick stir. Once the eggs are almost set but still jiggling, remove the pan from the heat. Serve hot over rice.
*See the pickled cucumbers? Click here for the recipe.