Description
A dish where fresh peeled shrimp are enveloped in fluffy 'half-cooked' eggs at a precise heat. Cantonese origin but a most beloved side dish in Taiwanese homes and eateries.
Restaurants serving Shrimp with Scrambled Eggs
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Peeled shrimp
- Egg
- Starch slurry
- Scallions
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- [Shrimp Prep] Devein shrimp, massage with salt, wine, and a little starch for a 'plump' texture.
- [Egg Mixture (Lifeblood)] Crack 3-
- eggs, add a little 'starch slurry' (the secret to keeping it fluffy even when cold).
- Heat generous oil in a wok, briefly fry shrimp until 80% cooked, remove.
- Clean wok, heat oil on medium, vigorously pour in egg mixture.
- Stir gently in large circles; return shrimp as eggs set.
- [Finish] Plate immediately within dozens of seconds while eggs are 'gooey half-cooked'. Pros calculate for residual heat cooking.
Learn more Spice, substitutes, tips
Key spices
Gentle egg sweetness and shrimp ocean aroma
Substitutes at Japanese supermarkets
Imitation crab or frozen shrimp
Pairing
White Rice or Fried Rice
Trivia
[For Everyone] 'Hua' means smooth. In this simple dish, the 'gooey-ness' reveals the chef's skill. With zero irritation, tasting only shrimp umami and egg sweetness, it's trusted as a palate cleanser or kid-friendly menu amidst spicy dishes.
Eating tips & etiquette
[Unique Eating] Scoop fluffy eggs and shrimp with a spoon, placing it over white rice to make a 'DIY Shrimp Egg Bowl'—a joy shared by all ages!
Allergen
Shrimp, Egg