CantoneseEasy 15 min serves 2 Gluten-free

Shrimp Scrambled Eggs | Cantonese-Style, Silky and Sweet

Name: Shrimp Scrambled Eggs | Cantonese-Style, Silky and Sweet
Total time: 15 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: fresh shrimp, peeled and deveined; eggs; cornstarch; shaoxing wine; neutral oil; salt; white pepper

虾仁炒蛋 · xiā rén chǎo dàn

家庭快手版 · Home version: Cantonese family version: eggs silky, shrimp sweet and springy.

Shrimp and eggs is a classic Cantonese pairing — the sweetness of shrimp amplifies the richness of egg.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy Healthy & Light

Ingredients

fresh shrimp, peeled and deveined鲜虾仁🛒 local200 g
eggs鸡蛋🛒 local4 large
cornstarch玉米淀粉🛒 local1 tsp (3 g)
shaoxing wine料酒🏮 asian1 tsp (5 ml)
neutral oil食用油🛒 local2 tbsp (30 ml)
salt盐🛒 local1/2 tsp
white pepper白胡椒粉🏮 asian1/8 tsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

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Instructions

1Pat shrimp completely dry with paper towels.
吸干水分
🔍 Look for
Visual: Shrimp matte and dry.
You know it's right when: No water droplets.
2Toss with shaoxing wine and pinch salt. Let marinate 5 minutes.
腌制去腥
🔍 Look for
Visual: Shrimp slightly translucent.
You know it's right when: Surface sticky not slimy.
3Whisk eggs with salt until uniform.
蛋液打匀
🔍 Look for
Visual: Egg mixture pale yellow.
You know it's right when: Smooth no streaks.
4Heat oil over high. Add shrimp, sear 45 seconds without moving.
单面煎45秒
🔍 Look for High heat 45 seconds
Visual: Shrimp edges pink.
You know it's right when: Sizzle loud.
5Flip shrimp, add oil, pour eggs. Let set 8 seconds, fold gently.
推虾入蛋
🔍 Look for
Visual: Egg bottom sets.
You know it's right when: Eggs lift cleanly.
6Sprinkle pepper, toss once, serve. Shrimp should be C-shape.
🔍 Look for
Visual: Shrimp opaque pink curled.
You know it's right when: Sweet seafood aroma.

Tips

· Dry shrimp is non-negotiable.
· Do not overcook shrimp.
· C-shape means perfectly cooked.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide