Shrimp and Egg Stir-fry
One of my earliest posts, almost two years ago, was for a very common, and simple, Chinese dish known as 蕃茄炒蛋, or ‘Tomatoes Stir-fry Egg’. Today’s post is for a variation in which tiny, salad-style shrimp replace the eggs. It could feature very nicely as part of a Chinese meal but is actually also very nice just as the egg component of a western-style breakfast…
- ½ cup tiny cooked Shrimp (use a full cup if you like);
- 4 Eggs;
- ¼ cup finely slivered Green Bell Pepper;
- 1 tsp. Cornstarch;
- 1 tsp. Sugar;
- 1 generous pinch each of Garlic Salt and Pepper (white pepper preferred).
These are the shrimp I am using. They are tiny cooked shrimp that come frozen in little bags and are very useful. You could, if necessary, substitute with the canned cocktail variety of shrimp but the texture is not quite as nice and the flavor far less bright and lively. In either event, do not discard the liquid thrown off by the thawed shrimp, or the ‘juice’ from the can.
The process is very simple… First, put the cornstarch sugar and seasonings in a small bowl and make a smooth paste using just a little water. Now beat in the eggs and then add the pepper slivers and the shrimp along with the ‘juice’.
Now, heat a little oil in a sauté pan over moderate heat and then pour in the mixture. Allow the bottom to set for about 30 seconds or so and then use your spatula to draw lines through the mix, breaking it up ever so slightly. Don’t ‘scramble’ too quickly, rather continue separating the mix by gentle scraping and turning so that large curds form. When everything is almost set, remove to a plate, or plates, and allow the residual heat to continue cooking. Serve immediately.
If you like, you can play around with the basic idea, adding tomatoes, green onion, or even hot peppers, for example. Either way, this is a very simple preparation that is absolutely delicious…