Ingredients for Cantonese Shrimp Scramble
- 3 large eggs
- Medium Raw Shrimp
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 tablespoon fish sauce
- Vegetable Oil
- 1 tablespoon chopped green onion
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How to Make Cantonese Shrimp Scramble
- Crack 3 large eggs into a large bowl. Whisk with a fork until light and frothy, but not overly beaten.
- Add 1/2 pound (225g) peeled and deveined shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1 tablespoon fish sauce to the egg mixture.
- Gently stir everything together until well combined.
- Heat a medium-sized frying pan or wok over medium-high heat. Add 1 tablespoon of cooking oil (vegetable or canola), swirling to coat the pan evenly.
- Pour in the egg and shrimp mixture. Cook undisturbed for about 1 minute, until the edges start to set.
- Using a spatula, gently push the cooked edges of the eggs towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue cooking and gently stirring until the shrimp turn pink and the eggs are cooked through but still slightly soft, about 2-3 minutes.
- Sprinkle with 1 tablespoon of chopped green onion.
- Serve immediately and enjoy your delicious Cantonese Shrimp Scramble!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
3g
Fat
17g
Carbs
0g