Chinese Scrambled Eggs and Shrimp

Instructions

In a small bowl or measuring cup, combine the evaporated milk and tapioca starch.

Mix really well so there are no lumps (I use chopsticks). Set aside.

Pat the raw shrimp dry with paper towels. Butterfly/score the outside curve of the shrimp with a sharp paring knife. Remove the vein, if necessary.

Crack the eggs and put in a large bowl. Beat really well until the whites and yolks are well incorporated together (again, I find chopsticks work best, but a fork will also work!).

Add the salt, white pepper, and oil and beat to mix.

Mix the evaporated milk and tapioca starch mixture again and add to the eggs. Beat well.

Pro Tip: I like to beat the eggs separately, just so I can make sure that they are already beaten really well before adding the rest of the ingredients. However, if you want to save time, beat all the egg mixture ingredients together from the start. Just make sure to beat it all well enough so the mixture is quite smooth.

Serving Suggestions

The scrambled eggs and shrimp is substantial enough to eat all on its own, but it's really perfect when it's served with some hot cooked rice to balance out the richness. Add a side of blanched Chinese leafy greens, a bowl of egg drop soup, and don't forget to serve it with hot milk tea or Coffee Milk Tea!

Substitutions

Evaporated milk: You can use regular milk (full-fat is best), cream, or other non-dairy milks. I recommend using ones that are thicker (versus some water nut milks) so that the eggs retain their luxurious creamy quality. You can also omit completely, but the texture of the eggs may not be the same.

Eggs: I would not use egg substitute products for this recipe.

Shrimp: You can substitute the shrimp with cooked bbq pork or a meaty mushroom.

Tapioca Starch: You can use cornstarch or potato starch.

Commonly Asked Questions

Why use evaporated milk?

The evaporated milk thins out the eggs while adding some richness and creaminess to the eggs.

Why use tapioca starch?

The tapioca starch helps prevent the eggs from becoming too firm and setting up too quickly so you always have soft, moist scrambled eggs.

Do leftovers keep well?

Yes! Simply reheat them in the microwave until just heated through. They will not have the same level of creaminess from when they were first cooked, but they will still be soft, and the shrimp will still be tender.

More Chinese Dishes

If you're looking for more Chinese dishes, these are great options you should check out:

• Rice Cooker Chinese Sticky Rice - I've taken a favorite and made it easier to cook up!
• Chinese Poached Black Cod - Steamed smooth and silky fish flavored simply with soy sauce, ginger, and green onions.
• Chinese Chicken Broccoli Stirfry - We can always use a good, quick, tasty stirfry dish for weeknight meals!
• BBQ Pork Chow Mein - A tasty take-out favorite inspired by my mum's recipe.
• Crispy Chow Mein Noodles - You can't beat crispy noodles covered in a delicious savory sauce! This recipe was inspired by how my dad made them for me as a kid.

This is one of my family's favorite meals, not only because it's delicious, but also because I can whip it up really quickly! The creamy eggs and plump shrimp make for a protein-packed meal, and when it's served over hot cooked rice, every spoonful is loaded with comfort! It's a perfect easy, quick, delicious meal you've got to try!

~ Lisa.

Recipe

Chinese Scrambled Eggs and Shrimp

Chinese scrambled eggs and shrimp is the meal you didn't know you needed! Packed with protein, you'll love the creamy soft egg curds and bouncy tender shrimp. This dish is quick and easy to cook up for a family or for one and is great for lunch, dinner, or even a late night snack! Eat it with hot rice and you've got comfort in every spoonful!

No ratings yet

Print Pin Rate

Makes: 4 servings with rice

Ingredients

Preparing the shrimp:

• ▢ 225 grams uncooked shrimp
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon white pepper
• ▢ ½ teaspoon tapioca starch

Preparing the eggs:

• ▢ 8 eggs
• ▢ ¼ cup evaporated milk
• ▢ 2 teaspoons tapioca starch
• ▢ 3 tablespoons oil (neutral-flavored)
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon white pepper
• ▢ ¼ cup chopped green onions

Instructions

• In a small bowl or measuring cup, combine the evaporated milk and tapioca starch. Mix really well so there are no lumps (I use chopsticks). Set aside.
• Crack the eggs and put in a large bowl. Beat really well until the whites and yolks are well incorporated together (again, I find chopsticks work best, but a fork will also work!).
• Add the salt, white pepper, and oil and beat to mix.
• Mix the evaporated milk and tapioca starch mixture again and add to the eggs. Beat well.
• Pat the raw shrimp dry with paper towels. Butterfly/score the outside curve of the shrimp with a sharp paring knife. Remove the vein, if necessary.
• Heat a pan over medium-high heat until hot. Add 1 tablespoon of neutral-flavored oil and let it heat up in the pan for about 15 seconds. Add the raw shrimp to the pan in a single layer. Cook for about 1 ½ minutes, flipping the shrimp halfway. Transfer the cooked shrimp to a dish and set aside.
• Add 1 tablespoon of neutral-flavored oil to the pan. Beat the egg mixture quickly once more and pour it all into the pan.
• Let the eggs cook and set for about 15 seconds. Use a spatula to push the eggs towards the middle of the pan from all sides, allowing any of the runny egg to spread into the hot pan to cook. Let eggs set for another 10 seconds, and repeat with the spatula.
• Continue to repeat until no more runny egg mixture fills the gaps when you use the spatula to push the eggs to the middle. The eggs should still look glossy. Add the cooked shrimp back to the pan. Turn the stove heat off. Gently mix the shrimp into the eggs, flipping the eggs over with your spatula.
• Add chopped green onions to the pan and flip once more. Serve immediately.

Notes

• I like to beat the eggs separately, just so I can make sure that they are already beaten really well before adding the rest of the ingredients. However, if you want to save time, beat all the egg mixture ingredients together from the start. Just make sure to beat it all well enough so the mixture is quite smooth.
• Substitutions:
  • Evaporated milk: You can use regular milk (full-fat is best), cream, or other non-dairy milks. I recommend using ones that are thicker (versus some water nut milks) so that the eggs retain their luxurious creamy quality. You can also omit completely, but the texture of the eggs may not be the same.
  • Eggs: I would not use egg substitute products for this recipe.
  • Shrimp: You can substitute the shrimp with cooked bbq pork or a meaty mushroom.
  • Tapioca Starch: You can use cornstarch or potato starch.
• Reheat leftover eggs and shrimp in the microwave until just heated through. They will not have the same level of creaminess from when they were first cooked, but they will still be soft, and the shrimp will still be tender.
• Recipe inspired by and adapted from, but not limited to, Lucas Sin's Hong Kong Scrambled Eggs recipe and Lady and Pups Mandy Lee's Creamy Scrambled Eggs recipe, Made with Lau's Cantonese Scrambled Eggs, and The Woks of Life Cantonese Shrimp and Eggs.

Have you made this recipe?Share a photo on Instagram and be sure to tag me @dayinthekitchen!

Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!