Shrimp and Scrambled Eggs
Easiest ever Shrimp and scrambled eggs for a lazy weekday dinner or an Asian-style brunch. Very quick to make and only needs a few Asian ingredients.
- 6 large shrimp deshelled and deveined
- 1 dash garlic powder
- 2 dashes white pepper
- 1 fish sauce
- 1/4 sugar
- 4 large eggs
- 1 teaspoon fish sauce
- 1/2 teaspoon oyster sauce
- 2 dashes of white pepper
- 2 tablespoons sliced spring onion - green part only
- 4 teaspoons oil (I use avocado oil. Any neutral oil would work)
- 1 tablespoon sliced spring onion
- 5-6 small sprigs of cilantro
Pat dry shrimp completely with paper towels or a kitchen towel. Add garlic powder, white pepper powder, fish sauce, and sugar. Rub the marinate with shrimp. Keep it aside.
Crack the eggs into a bowl. Add fish sauce, oyster sauce, and white pepper powder. Beat the eggs very well until egg whites and yolk are well combined and looks foamy. Put the bowl aside.
Heat 2 tsp of oil and let the oil heats up. Then using a tong, place the shrimp on the pan. Discard any liquid/marinade left. Let the shrimp cook on one side for about 2-3 mins. Turn the shrimp and cook the other side for about 2-3 mins. When the shrimp are cooked, remove them from the pan and transfer them to the egg mix.
Wipe the pan with a paper towel to remove any residue. Add 2tsp of cooking oil. Keep the pan at medium-low temp*. Add beaten eggs and shrimp. Using a spatula, move the cooked eggs to the middle. Keep doing this until the eggs are almost done cooking to your preference (I like mine a little runny). Turn off the heat. The eggs will continue to cook with the residual heat.
Add your chopped spring onions. Gently fold them with eggs. Remove immediately from the pan to avoid overcooking your eggs. Garnish with cilantro and spring onions.
- You have to cook your eggs slowly to get the perfect smooth texture we are looking for. Every stove is different. So if you see your eggs set quickly when you add them to the pan, reduce the heat to low.
