Go Back

Shrimp and Egg Stir Fry Recipe ( 金菇蝦仁炒蛋 )

Print Recipe Pin Recipe

Ingredients
  

  • 8 eggs
  • 2 bags enoki mushroom 400g
  • 1 tsp cornstarch
  • 500 g no head frozen shrimp
  • 2 green onions

Instructions
 

  • Peel the shell of the shrimps, remove the internal intestine with a little bit of salt.
  • Rinse them throughly and dry them with a paper towel.
  • Cut the shrimp into pieces.
  • Cut and remove the end of the mushroom and then cut both mushroom and green onion into pieces.(No need to wash mushrooms).
  • Stir well after taking away all the egg shells.
  • Put 2 tbsp of egg liquid with 1 tsp of cornstarch together and stir thoroughly. After that ,put them back in the egg liquid with a little bit of salt and green onion. Stir it thoroughly.
  • Put 1 tbsp of oil into the wok. Fry the both sides of shrimp with high heat until 80% cooked. Put them aside
  • Put 1 tbsp of oil into wok and fry mushrooms with high heat. Put them aside.
  • Put 2 tbsp of oil into the wok. Put all the fried mushrooms and shrimp together into the wok evenly.
  • Pour the egg liquid into the wok. In order to make egg liquid to cover mushrooms and shrimp, you have to fry the egg liquid quickly. Then, serve.

Notes

  1. Use 2 bags of enoki mushrooms in order to make the dish more chewy.
  2. In order to avoid water coming out from mushrooms, we use high heat to fry mushrooms. And don’t wash mushrooms and only cut the end of the mushroom. You can clean any dirt clearly after you cut the mushrooms
  3. It is easily to stir well if using 2 tbsp of egg liquid to mix with cornstarch first. Then you won’t see any cornstarch becoming the pieces after mixing all the egg liquid,
  4. The shell of shrimp can be kept and frozen after cleaning. They  will be used for making soup later.
** Using a spatula, turn over the eggs in the wok layer by layer as a layer is formed on the surface to cover the mushrooms