A Chinatown Treasure: Shrimp and Eggs Delight
The savory shrimp & scrambled eggs is an iconic Cantonese delicacy, and it takes me back to the bustling streets of New York’s Chinatown every time I think of it. This dish, with its tender shrimp perfectly melded with soft scrambled eggs and fresh scallions, is hard to resist. Among the places that truly capture its essence is the Fuleen Seafood Restaurant on 11 Division Street. While it may not be a high-end establishment, the culinary treasures they present, especially during their lunch special, assure a royal dining experience without a hefty price tag.
Unbeatable Lunch Offers in The Big Apple
Imagine indulging in a plethora of traditional dishes without digging deep into your pockets. Fuleen’s lunch special is perhaps one of New York’s best-kept culinary secrets. Their enticing menu, available for a steal until 3:00 PM, has made Judy’s parents loyal patrons. They never miss an opportunity to savor authentic Cantonese dishes without being extravagant. But, beyond the value, it’s the expert technique of blending ingredients like eggs and oil that truly stands out in this shrimp and egg specialty.
Crafting The Perfect Plate: Recipe Below
- 12 oz. shrimp (340g, peeled and deveined)
- 8 large eggs (preferably at room temperature for best results)
- 1/2 teaspoon salt (adjust according to preference)
- 1/8 teaspoon ground white pepper (adjust as per taste)
- 1 teaspoon sesame oil
- 2 scallions (finely chopped)
- 1/4 cup Chinese toon sprouts (xiang chun miao) [Optional]
- 1/4 cup canola oil
- Preparation Phase: Begin by cleaning the shrimp and ensuring your eggs are at room temperature. Whisk the eggs in a sizable bowl, blending in salt, white pepper, and sesame oil. Incorporate most of the chopped scallions and toon sprouts, reserving a small portion for garnishing.
- Cooking the Shrimp: In a pot, boil around 3 cups of water. Once boiling, gently drop in the shrimp just until they adopt a pinkish hue. This won’t take long. After draining them, offer a swift rinse under cold water before adding the warm shrimp to the whisked eggs.
- The Scrambling Process: Heat your wok to a high temperature until you notice a light smoke. Pour in the canola oil, making sure to swirl it around for even coating. Introduce the egg-shrimp mixture to the wok. Employ a wooden spatula, gently folding to create a soft scramble. Aim for soft, golden mounds of eggs with interspersed shrimp.
- Final Touches: Once the eggs reach your desired consistency, transition them to a plate. Sprinkle the reserved scallion and sprouts as a garnish. Best enjoyed with a side of aromatic steamed rice.
Savoring this dish is like taking a mini-vacation to the heart of Cantonese culinary excellence. Whether you’re an experienced chef or a culinary newbie, this recipe promises an authentic taste that will transport you straight to New York’s bustling Chinatown.