When we visit New York’s Chinatown, we always get stir-fried shrimp and eggs, a classic Cantonese dish. The combination of soft scrambled eggs, crunchy scallions, and juicy shrimp is irresistible.
Fuleen Seafood Restaurant at 11 Division Street in New York’s Chinatown is a fantastic little Cantonese restaurant that does it exceptionally well.
This is not a fancy restaurant, but it serves a good lunch special for a reasonable price. You can eat like a king for less than $30 if you order a few dishes.
To return to the Shrimp and Egg Stir-fry, it makes a wonderful meal when paired with steamed rice and perhaps this garlicky bok choy. Extra oil—exactly a quarter cup—is the secret to the eggs’ silky, velvety texture.
But if you break it down by egg, that’s only half a tablespoon for a family of four. That’s not too bad. As the eggs sit in the oil, they absorb some of the oil and become a part of the dish as a whole.
Learn the recipe right here!
- 12 oz. of peeled and deveined shrimp
- 8 large eggs (at room temperature)
- 2 scallions (chopped)
- 1/4 cup of Chinese toon sprouts
- 1/4 cup of canola oil1/2 teaspoon salt
- 1 teaspoon of sesame oil
- 1/8 teaspoon of ground white pepper
- Since cooking shrimp and eggs at room temperature yields the most delicious results, be sure to do both as early as possible. Whisk the eggs, salt, pepper, and sesame oil in a large bowl. Prepare your toon sprouts and scallions as directed. Chop some scallions and toon sprouts and reserve them for garnish; add the rest to the eggs.
- Bring three cups of water to a boil and add the shrimp; cook until the shrimp turn pink but are still firm. This will move along quickly. Drain and briefly rinse them. The eggs would be perfect with the warm shrimp.
- Next, add a quarter cup of canola oil to a hot (but not smoking) wok. After the oil has been thoroughly circulated in the wok, add the egg mixture. Gently but rapidly fold the eggs with a wooden spoon or spatula as if you were making scrambled eggs. When making this dish, you want the eggs to be light and airy, with the shrimp evenly distributed throughout.
- Carefully remove the eggs from the heat when they have reached the desired doneness, transfer them to a plate, and serve alongside steamed rice and scallion or sprout garnishes.