Shrimp and Egg Stir-Fry
ChineseChinese RecipesDesi eggsMedium
Soft scrambled eggs folded with tender shrimp, ginger and spring onion — the classic Cantonese shrimp and egg stir-fry.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 3 eggs
- 150 g small shrimp, peeled
- 2 spring onions, chopped
- 1 tsp ginger, grated
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1 tsp cornflour
- 1 tbsp oil
- 1 tsp sesame oil
Method
- Toss the shrimp with cornflour, salt and white pepper.
- Heat oil in a pan and fry the ginger for 30 seconds.
- Add the shrimp and fry for 1–2 minutes until pink.
- Pour in the beaten eggs and cook gently, folding, until just set.
- Add spring onions, soy sauce and sesame oil. Serve immediately with rice.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)22 g
Fat (estimate)13 g
Carbs (estimate)2 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overcook the shrimp — they turn pink in 1–2 minutes and finish in the eggs. Food safety: shrimp must be fully cooked and the eggs set. Allergens: contains egg, shellfish (shrimp) and soy (soy sauce). Substitute: use small prawns from the local fish market, or diced chicken instead of shrimp. Nutrition is an estimate per serving.