Shared ingredients
Short grain rice | Garlic | Cornstarch | Egg
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滑蛋蝦仁飯
Cantonese Silky Scrambled Egg and Shrimp
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Shrimp poached gently in stock, then blanketed under a silky egg drop sauce that clings to every grain of rice. It's the lightest dish of the week, and proof that Rice plate doesn't always have to shout to be good.
Ingredients
Frozen shrimp, 1 cup
Chicken stock, 1–2 cups
Egg, 2
Garlic, 2 cloves
Scallion, 1
Salt, pinch, to taste
Cornstarch slurry (1 tsp cornstarch + 2 tsp water)
How To
Mince the garlic and slice the scallion, keeping white and green parts separate.
Bring the chicken stock to a gentle simmer with the garlic and the white part of the scallion.
Add the shrimp and cook just until pink and opaque, about 2 minutes. Season with a pinch of salt.
Stir in the cornstarch slurry to thicken slightly, then beat the eggs and drizzle them in slowly, stirring gently so they form soft ribbons rather than clumps.
Pour over rice and top with the green part of the scallion.
Tips & Tricks
Best made fresh. The egg ribbons don't hold up to reheating, and the shrimp turns rubbery if cooked ahead and warmed again.
Keep the heat gentle once the egg goes in — a hard boil turns the silky drop sauce into scrambled egg soup instead.