Cantonese Shrimp Scramble
A Martin Yan recipe from "Quick and Easy"
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INGREDIENTS
Nutrition- 5large eggs
- 1⁄2lb medium raw shrimp, peeled and deveined
- 1teaspoon cornstarch
- 1⁄2teaspoon salt
- 1⁄2teaspoon fish sauce
- 1tablespoon vegetable oil
- 1
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DIRECTIONS
- 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.
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