Simple clean delicate and comfortinG
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Unmistakable Cantonese, this simple but delicate dish of stir-fried Egg and Prawns is wonderfully delicious and comforting. It’s clean, glorious looking with an amazing contrast of textures with silky smooth Eggs and crunchy springy Prawns. The egg is cooked to a fluffy, almost melt-in-your-mouth softness with a savory aromatic flavor while the Prawns retain their natural sweetness and crunchy springiness. Here’s The VianD take on “Silky Scrambled Egg with Prawns (滑蛋虾仁)”.
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Silky smooth eggs and crunchy springiness PrawnS
a splendid delicate delicious comforting plate of goodness.
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RɛsɪpI
Silky Scrambled Egg with Prawns (滑蛋虾仁)
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Ready : 20 mins[ Prep : 10 mins † Active : 10 mins † Excl. Treatment ]
Serves : Pair with other dishes
Generic : Velvet/StirFry
Difficulty : Easy
Printable Recipe
• Prawns – Here are about 15 medium-sized Prawns. Peeled and deveined. Washed thoroughly with running water and I mean, really thoroughly, till water runs clear!
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• Egg – 4 large size.
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• Fresh Aromatics – Finely sliced Scallion.
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• Light/Mild Cornflour mixture – A tablespoonful or so. Seriously, just a small amount, U really don’t want starchy Eggs. A little trick that will help the Egg hold its shape better with a more silky texture.
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• Prawn Treatment – Enough cold water to cover the Prawns with a teaspoon of Baking Soda and Salt.
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• Prawn Marinate – Egg white and a small amount of Cornflour – an absolute MUST.
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• Seasoning – Salt, Sugar, a dash of White pepper, a touch of Sesame oil/Oyster sauce and a touch of Shaoxing wine. All to taste.
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Treating and Marinating the Prawns (tedious but this will ensure crunchy bouncy succulent firm Prawns)
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• Mix Prawn Treatment Ingredients in a bowl of ice-cold water, making sure all the Prawns are fully submerged. Lightly rub and massage the Prawns a little, Add the ice cubes to the water if needed. Set aside for at least 30 minutes.
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• Then thoroughly rinse the Prawns with running water (to get rid of any Baking Soda taste). Pat dry with paper towels. The Prawns should be somewhat translucent in appearance.
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• Add the Prawn Marinate and Seasoning Ingredients, making sure all is well incorporated. Leave the Prawns (cover) in the Fridge for at least an hour. The Prawns should be firm and somewhat dense. The Prawns are now ready to be used for any kind of cooking especially Prawns are the main/only Ingredient.
Preparing the Prawns
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• While U can simply add the Prawns to the beaten Eggs and stir-fry together but this will most likely result in over-cooked Eggs because the Prawns take a little longer time to cook through (especially bigger Prawns). Thus, The VianD prefers to velvet the Prawns separately in simmering water which results a much cleaner less oily Prawns,
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• Simply bring some water to a boil and turn the heat way down to a simmering. Gently add the Prawns in and let simmer for about 30 seconds. Gently loosen the Prawns for even cooking if necessary. DO NOT move the Prawns vigorously to avoid losing too much of the marinade coating. When the Prawns start to turn pinkish quickly sieve out and set aside to drain off excess water.
Stir-frying
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• Start by whisking the Eggs with the Cornstarch mixture and all the Seasoning Ingredients (excluding the Sesame Oil and Shaoxing wine), making sure everything is well-incorporated and well-beaten to an even, smooth consistency.
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• Heat up a Wok/Pan in medium/low heat with a little bit more oil and add the Eggs. Once the bottom starts to set, gently move/scrape the Eggs to one side while tilting the Wok a little to allow the top runny Eggs to flow to the exposed Wok, forming/collecting layers of slightly cooked Eggs, If U do this correctly, U should have layers of silky fluffy smooth scrambled Eggs. Next, add the Prawns, sliced Scallion, Sesame oil and Shaoxing wine. Gently fold them into the Eggs. DO NOT overcook.
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{ Note: Always add the Shaoxing wine just before plating. Swirl in a thin stream around/along the side of the Wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance. }
Serving
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• Plate, garnish and voila, your plate of comforting flavorful delicate and delicious “Silky Scrambled Egg with Prawns (滑蛋虾仁)” is ready to be served Hot.
Silky Scrambled Egg with Prawns (滑蛋虾仁)
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Ready : 20 mins[ Prep : 10 mins † Active : 10 mins † Excl. Treatment ]Serves : Pair with other dishes
Generic : Velvet/StirFry
Difficulty : Easy
Printable Recipe –
IngredientS
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• Prawns – Here are about 15 medium-sized Prawns. Peeled and deveined. Washed thoroughly with running water and I mean, really thoroughly, till water runs clear!–
• Egg – 4 large size.
–
• Fresh Aromatics – Finely sliced Scallion.
–
• Light/Mild Cornflour mixture – A tablespoonful or so. Seriously, just a small amount, U really don’t want starchy Eggs. A little trick that will help the Egg hold its shape better with a more silky texture.
–
• Prawn Treatment – Enough cold water to cover the Prawns with a teaspoon of Baking Soda and Salt.
–
• Prawn Marinate – Egg white and a small amount of Cornflour – an absolute MUST.
–
• Seasoning – Salt, Sugar, a dash of White pepper, a touch of Sesame oil/Oyster sauce and a touch of Shaoxing wine. All to taste.
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** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice, if saucier, add a little more liquid – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!
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InstructionS
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①
Treating and Marinating the Prawns (tedious but this will ensure crunchy bouncy succulent firm Prawns)
–
• Mix Prawn Treatment Ingredients in a bowl of ice-cold water, making sure all the Prawns are fully submerged. Lightly rub and massage the Prawns a little, Add the ice cubes to the water if needed. Set aside for at least 30 minutes.
–
• Then thoroughly rinse the Prawns with running water (to get rid of any Baking Soda taste). Pat dry with paper towels. The Prawns should be somewhat translucent in appearance.
–
• Add the Prawn Marinate and Seasoning Ingredients, making sure all is well incorporated. Leave the Prawns (cover) in the Fridge for at least an hour. The Prawns should be firm and somewhat dense. The Prawns are now ready to be used for any kind of cooking especially Prawns are the main/only Ingredient.
–
②
Preparing the Prawns
–
• While U can simply add the Prawns to the beaten Eggs and stir-fry together but this will most likely result in over-cooked Eggs because the Prawns take a little longer time to cook through (especially bigger Prawns). Thus, The VianD prefers to velvet the Prawns separately in simmering water which results a much cleaner less oily Prawns,
–
• Simply bring some water to a boil and turn the heat way down to a simmering. Gently add the Prawns in and let simmer for about 30 seconds. Gently loosen the Prawns for even cooking if necessary. DO NOT move the Prawns vigorously to avoid losing too much of the marinade coating. When the Prawns start to turn pinkish quickly sieve out and set aside to drain off excess water.
–
③
Stir-frying
–
• Start by whisking the Eggs with the Cornstarch mixture and all the Seasoning Ingredients (excluding the Sesame Oil and Shaoxing wine), making sure everything is well-incorporated and well-beaten to an even, smooth consistency.
–
• Heat up a Wok/Pan in medium/low heat with a little bit more oil and add the Eggs. Once the bottom starts to set, gently move/scrape the Eggs to one side while tilting the Wok a little to allow the top runny Eggs to flow to the exposed Wok, forming/collecting layers of slightly cooked Eggs, If U do this correctly, U should have layers of silky fluffy smooth scrambled Eggs. Next, add the Prawns, sliced Scallion, Sesame oil and Shaoxing wine. Gently fold them into the Eggs. DO NOT overcook.
–
{ Note: Always add the Shaoxing wine just before plating. Swirl in a thin stream around/along the side of the Wok. This way, the heat will burn off the alcohol leaving behind a wonderful aromatic fragrance. }
–
④
Serving
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• Plate, garnish and voila, your plate of comforting flavorful delicate and delicious “Silky Scrambled Egg with Prawns (滑蛋虾仁)” is ready to be served Hot.
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~~* EnD *~~
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No part of the content may be reproduced without prior written consent from The VianD.
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