Description
Japanese shrimp-egg stir-fries often cook the egg until firm. The Cantonese masterpiece 'Hua Dan' (Silky Egg) mixes starch and oil into the egg, cooking it with masterful heat control to exactly '70-80% done' (a luscious, runny scramble). Impossibly smooth.
Restaurants serving Hua Dan Xia Ren (Silky Egg and Shrimp Stir-fry)
Researching
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
- Eggs
- Peeled shrimp
- Scallion
- Starch slurry
- Veg oil
- Salt
- White pepper
Instructions
- [Authentic Recipe & Differences]
- (Shrimp) Devein shrimp, massage with salt/starch/egg white, and flash-fry to lock in the bounce.
- (The Egg Secret) Beat eggs with salt, white pepper, scallions. Whisk in a [tiny splash of starch slurry] and [
- tbsp oil]. This is the Cantonese secret to stopping the egg from hardening, keeping it 'Hua' (silky).
- Heat a wok with generous oil.
- Add the shrimp, then instantly pour in the egg mixture.
- [Pro Heat Control]: DO NOT scramble. As the bottom sets, use a spatula to gently 'push' the cooked egg from the edges to the center.
- While the surface is still visibly liquid (70% cooked), kill the heat instantly. Let residual heat finish it as you slide it onto the plate.
Learn more Spice, substitutes, tips
Key spices
Pure egg sweetness and shrimp umami
Substitutes at Japanese supermarkets
Japanese Ebi-tama (but the silky texture is totally diff)
Pairing
Jasmine Tea / Over Fried Rice
Trivia
[Trivia] 'Hua' (Silky) is the highest compliment for texture in Chinese cuisine, meaning smooth as silk. Whether a chef can execute this dish perfectly reveals their entire mastery of wok temperature control.
Eating tips & etiquette
[Unique Eating] Scoop it with a spoon and 'drink' the silky eggs. Sliding this entire masterpiece over fried rice or white rice to make 'Hua Dan Xia Ren Fan' (Silky Egg Shrimp Rice) is an absolute staple in Hong Kong.
Allergen
Eggs, Shrimp