Best 6 Cantonese Shrimp Scramble Recipes

SIMPLE SHRIMP SCRAMBLE

Steps:

• In a large skillet, saute the onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm. , In the same skillet, melt remaining butter over medium heat. Add eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese. , Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

CANTONESE SHRIMP SCRAMBLE

Steps:

• Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
• Add shrimp, cornstarch, salt, and fish sauce; mix well.
• Place a medium frying pan over high heat until hot.
• Add oil, swirling to coat surface.
• Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
• Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
• Sprinkle with green onion and serve.

CANTONESE SCRAMBLED EGGS & SHRIMP (滑蛋蝦仁)

Steps:

• Peel the shrimp by pulling off the shell at the third section, right before the tail. Then, hook a finger underneath to peel off the rest of the shell.
• Chop the green onion into small pieces, but keep it separate from the eggs for now. Crack the eggs into a bowl, and add oil, salt, and sugar.
• Turn the stove to the highest heat, and let the wok heat up for a minute. Add oil, give it a swirl to coat the wok, and add the shrimp. Cook for about 30 seconds, until they are about 80-90% cooked and have almost turned entirely orange.
• Turn the stove back on high heat and add the rest of the oil. When the wok is hot, pour all of the egg mixture in.
• As soon as the eggs are cooked to your liking, take them out of the wok and onto the serving plate. Enjoy!

CANTONESE SHRIMP

Steps:

• Peel and devein the shrimp.
• Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
• Peel and smash the garlic.
• Rinse the black beans under hot water, then drain well.
• In separate bowls, combine the First and Second Sauces so they are ready to be added.
• Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
• Drain and pat dry.
• Place on a platter.
• Heat a wok and add the oil.
• Heat for 15 seconds, then add the ginger slices.
• Stir until lightly browned, then add the garlic.
• Stir until lightly browned.
• Remove and discard both.
• Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
• Stir vigorously to mix and break up the meat.
• Cook until the meat is no longer pink and add the green onions.
• Stir another 30 seconds, add the shrimp, and stir to mix well.
• Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
• Shovel the contents of the wok to one side.
• Mix the Second Sauce quickly and pour down the vacated side of the wok.
• Stir to thicken with the point of the spatula.
• Mix with the shrimp.
• Reduce the heat.
• Pour the beaten egg over the shrimp.
• Allow to set for 15 seconds then fold in slowly until soft threads appear.
• Stir gently to mix.
• Remove to a platter and serve immediately.

SHRIMP CANTONESE

Steps:

• In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.