SHRIMP WITH EGGS SCRAMBLE, CHINESE STYLE
Shrimp with eggs scramble (虾仁炒蛋) is a traditional Cantonese style home-cooked cuisine hugely popular because of its incredible taste and the straightforward cooking steps.This article will reveal how to perfect this dish, with all the trade secrets behind the scene.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 8
Steps:
- Remove the shell, and devein the shrimps.
- Add 1 teaspoon of baking soda and one teaspoon of salt to the shrimps. Keep it in the refrigerator for thirty minutes. Rinse.
- Pouch the shrimps in boiling water until they turn color, about one minute. Drained.
- Mix the eggs, salt, sugar, sesame oil, chopped scallion and pouch shrimps in a bowl.
- Mix the cornstarch and water in a separate bowl to form a slurry. Combine the cornflour slurry with the egg liquid.
- Heat the oil in the wok until it starts smoky. Pour the egg into the wok, turn off the heat, or reduce to the minimum.
- Lightly move the egg until it is nearly cooked. Dish out immediately.
Nutrition Facts : Calories 481 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 782 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 seervings, Sodium 2129 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SCRAMBLED EGG STIR-FRY
A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
- Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.81 milligram of sodium
PRAWNS STIR-FRIED WITH EGGS
Make and share this Prawns Stir-Fried With Eggs recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 40m
Yield 1 stir-fry, 4 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze liquid from mushrooms. Remove and discard stems and finely shred the caps into thin strips. Heat a wok over high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the prawns and stir-fry for 2 minutes. With a slotted spoon, remove the prawns and set aside. Then add the mushrooms and green onions and stir-fry for 3 minutes. Add the soy sauce, salt, pepper, sherry and sesame oil. Stir-fry 1 minute more. Now add the beaten eggs and stir-fry gently until the eggs are cooked and slightly firm. Return the prawns and mix well. Remove to a platter and serve at once.
Nutrition Facts : Calories 271.8, Fat 16.8, SaturatedFat 3.9, Cholesterol 350.4, Sodium 1264.2, Carbohydrate 8.5, Fiber 1.3, Sugar 1, Protein 18.6
SHRIMP STIR-FRY WITH FRIED EGG AND FLAVORED VINEGAR
Steps:
- Soak the egg noodles in hot water for 5 minutes, drain, and then set them aside.
- For the vinegar: Put the white wine vinegar, sugar, and chile oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving.
- For the egg: In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside.
- For the stir-fry: In a small bowl, stir the oyster sauce and water together, and set aside.
- Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss.
- Remove the wok from the heat, and add the spinach, and toss. Divide the stir-fry among 4 warmed serving bowls, and layer 1 fried egg over each portion.
- Spoon the flavored vinegar and chives over the fried egg.
THAI PRAWN, GINGER & SPRING ONION STIR-FRY
This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
- Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
- Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.
Nutrition Facts : Calories 294 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 6.32 milligram of sodium
EGG FRIED RICE WITH PRAWNS & PEAS
Make your own takeaway favourite with this Chinese-style rice one pot flavoured with soy and chilli
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
- Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
Nutrition Facts : Calories 416 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.06 milligram of sodium
STIR FRIED CUCUMBER WITH EGGS AND PRAWNS (แตง&
Make and share this Stir Fried Cucumber With Eggs and Prawns (แตง& recipe from Food.com.
Provided by Yorky1000
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a wok and fry the garlic for a few minutes. Add the prawns to the wok and stir fry for about 2 minutes both sides. Remove the prawns and keep aside.
- Add the eggs to the wok and stir fry until they begin to solidify. Then add the cucumber and oyster sauce and continue stir frying for about 5 minutes.
- Return the prawns to the wok, season and stir for a minute. Serve.
Nutrition Facts : Calories 331.4, Fat 21.7, SaturatedFat 4.4, Cholesterol 379.8, Sodium 811.1, Carbohydrate 12.5, Fiber 1.2, Sugar 3.7, Protein 22.3
PRAWN FRIED RICE
Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.
- Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium
RAINBOW FRIED RICE WITH PRAWNS & FRIED EGGS
Encourage kids to get creative in the kitchen with our rainbow fried rice recipe - it's been designed to be easy for children to follow
Provided by Cassie Best
Categories Dinner
Time 30m
Number Of Ingredients 21
Steps:
- Before cooking a stir-fry, prepare all the ingredients. Peel the papery skins off the spring onions, then trim the root ends and cut the onions into 3cm pieces along their length. Chop the pepper into small chunks, about the size of a 50p piece. Drain the sweetcorn, if using canned. Peel the garlic cloves and use a garlic crusher to crush the cloves into a paste.
- Set a wok on the hob and turn the heat to high. Measure 1 tbsp vegetable oil into the wok. Crack one of the eggs into a bowl and carefully tip it into the wok, then repeat with a second egg. Fry two eggs at a time until crisp at the edges with a runny yolk, about 3 mins. Use a fish slice to remove the eggs to a sheet of kitchen paper and cover with foil to keep warm. Heat another 1 tbsp vegetable oil in the wok and fry the remaining two eggs in the same way.
- Add the remaining 1 tbsp vegetable oil to the wok and turn the heat down to medium-high. Scatter in the chopped spring onions, pepper, sweetcorn, garlic paste, ginger paste and prawns, and fry until the vegetables have softened and the prawns are starting to turn pink, about 2-3 mins. Keep stirring with a wooden spoon to make sure everything cooks evenly.
- Tip in the pouches of rice and the soy sauce, then season with a little salt and pepper. Continue stir-frying for another 2 mins until the rice is piping hot. Divide the fried rice between four bowls, then top with the fried eggs and sesame seeds before serving.
Nutrition Facts : Calories 381 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.06 milligram of sodium
FRIED RICE WITH PRAWN & EGG
Make and share this Fried Rice With Prawn & Egg recipe from Food.com.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 15m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok or large frying pan until very hot. Add peanut oil then beaten eggs and stir fry until set. Cut the egg up as you go with a spatula. Add the prawns and stir fry for one minute. Tip the cooked egg and prawn mix out onto a plate and put aside.
- Place the wok back on the heat. Add more peanut oil. Tip in the cooked rice, capsicum and mushrooms and stir. As you stir keep breaking up the rice. Stir fry for about 3 minutes.
- Now add the cooked egg and prawn mixture and stir well.
- Add the spring onions, soy sauce, fish sauce and sugar and stir well. Taste for seasoning.
- Serve hot with a squeeze of lime juice.
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STIR-FRIED SHRIMP AND EGGS (虾仁炒蛋) - THE WOKS OF LIFE
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4.9/5 (13)Total Time 15 minsCategory EggsCalories 346 per serving
- Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. Chop the scallions and wash your toon sprouts, if using. Set aside a bit of chopped scallion and toon sprouts for the garnish and add the rest to the egg mixture.
- Boil about 3 cups of water and toss in your shrimp until they just turn pink. This will be very fast. Drain and give them a quick rinse. Add the warm shrimp to your egg mixture.
- Next, heat the wok on high until nearly smoking and add 1/4 cup canola oil. Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you're making scrambled eggs. You don't want any browned eggs in this dish, just fluffy clouds of egg with your shrimp dispersed throughout.
- Once the eggs look done (be careful not to overcook them), transfer to a plate, garnish with scallion/sprouts, and serve with steamed rice.
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- In a bowl, add in prawns, 1.5 tbsp of corn starch, 1 tsp of white pepper, 1 tsp of salt, and 1.5 tbsp of Chinese Cooking Wine. Mix and set it aside when you prepare the eggs.
- In a separate bowl, add 6 eggs, salt and pepper to season, 2 tbsp of cold water, and green onion. Mix to beat the eggs.
- In a pan, add in oil (around 2 tbsp), and turn the heat up medium-high. Once the pan is hot, add in the shrimp and cook for 2-3 minutes or until shrimp is pink and 90% cooked. Remove the shrimp and set aside.
- In the same pan, add another 2 tbsp of oil (optional), and pour in the eggs. Let the egg sit for around 20 seconds or until the edges are slightly cooked. PULL IN THE EGGS, don’t scramble it, and let it sit for another 10 seconds. Repeat this process 2-3 times.
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