What's up everyone?
Today, we’re making Stir-fried Shrimp & Eggs,
one of my personal favorites
and a super simple Cantonese home-cooked recipe
that you can whip up in around 15 minutes,
as long as you understand a few simple tricks.
Thanks to Bokksu for sponsoring this video.
More on them later,
but we’ll start with my dad’s special techniques to prepare the shrimp.
Of course, we've got shrimp for this dish.
About 5 oz of shrimp.
Peel the shrimp first.
This is 31/35.
Rather large.
In the US, shrimp are sold by the amount in a pound,
so 31/35 means that there are 31 to 35 shrimp in a pound,
which is considered large.
So bigger numbers would mean smaller shrimp
if that’s what you prefer.
"What if you use frozen shrimp?"
I used frozen shrimp!
Still great!
You could also buy the pre-peeled ones.
It's the same.
But if you do have shell-on shrimp like us,
here’s a quick lesson on how to peel them quickly.
Peel it at the third section.
Peel it here.
Here on the back.
Just hook under, and it comes off.
That's so fast!
That's it! It's easy.
These are too big for cooking with eggs.
So we're going to split them.
Each one into halves.
Open them up by the middle.
See?
If your shrimp is too large like ours,
we’ll turn our knife horizontally to halve them.
Does Daddy like to have a particular size shrimp for this dish?
You don't need large shrimp for stir-fries.
The shrimp today was too big.
That's why I halved them.
If they're small to start with, no need to cut them.
If you want smaller shrimp,
buy 40/50.
For this recipe, you can use any kind of shrimp or prawn
but as with many types of seafood,
especially popular ones like shrimp,
finding ones that are sustainably farmed or caught
is often a confusing and complex undertaking.
As consumers, one way to do our part
is by voting with our wallets.
Monterey Bay Aquarium in California runs
a free website called “Seafood Watch”
which has a ton of recommendations
on how to choose and purchase seafood
in ways that have the least environmental impact.
Now that we've halved the shrimp,
let's wash them with water.
Wash the vein out while we're at it.
You don’t have to devein your shrimp,
but if you prefer to,
you can do it while washing them
like my dad does here.
Or you can also buy already peeled and deveined shrimp.
And they're all clean now!
Pour the water out.
Press out the excess water.
Do you have to press it?
It'll be drier if you press it.
We're also going to dry it with a paper towel.
We have to get it dry.
Why?
You have to dry it so there won't be too much water when you cook it.
Let the towel soak up the moisture.
Now, we’ll use some paper towels to dry the shrimp.
Press it a bit to dry it out.
We’ll roll it up in the paper towels
and compress it so that all the moisture can be absorbed.
It's dry now, see?
Once they're dry, put them here.
Quite dry now.
Next, we'll add a little salt.
About 1/2 a tsp.
Give it some flavor.
Mix it up.
Add some white pepper.
Get rid of any fishiness.
1/2 a tsp is enough.
Then, a little cornstarch.
Quick mix.
Then, the shrimp will cook up crisp and tender..
We’ll add a tsp of cornstarch here.
Did you add and mix each individual thing on purpose?
Yes.
Why?
Cornstarch last.
The salt and the white pepper powder go in first,
and the cornstarch is last to coat.
That way it's dry.
Then, when you stir-fry it, the shrimp comes out crisp, tender.
A great bite to it.
"How do you cook the shrimp
and not release too much liquid
before the eggs?"
Press them dry, and then dry with paper towels.
Dry them.
Also, did you see that I mixed it with cornstarch?
I added salt, which makes the shrimp release water,
but mixing in cornstarch afterwards,
it soaks up that moisture.
Before we move on...
This is a sakura-themed box from Bokksu
all the way from Japan!
Every month, they send us
a set of premium snacks
from artisan snack-makers in Japan,
people who've been making snacks for decades or hundreds of years,
They have a special theme each month.
This one is cherry blossom-themed, sakura-themed.
Cheers!
Oh, that's good!
Oh, my god!
And sweet.
Salty, a little sour.
And crunchy!
More, more?
Can Yeh Yeh have one?
Give one to Yeh Yeh!
Give it to Yeh Yeh!
With everything going on in the world,
it’s been harder to travel to Japan,
so this limited edition box is a way
to experience sakura season from home.
If you’re looking for a great gift idea or fun experience,
you should totally check out Bokksu.
Click the link in our description and use the code "MWL15"
to get $15 off your first Bokksu subscription.
Now with our shrimp prepared,
we’ll wash our knife and switch out our cutting board
for the next ingredient, the green onions.
Let's cut the green onions.
We don't need a lot of green onions.
Just a little.
Stir-fried eggs don't need a lot of ingredients.
Now, eggs.
5 eggs.
Get some oil.
Mix it into the eggs.
Then when you cook the eggs, they'll be so much silkier.
About 1 tsp.
1/2 a tsp of salt.
Not too salty.
Add a little sugar, 1/2 tsp.
When you beat the eggs, this will make them fluffy and loose.
We have all of these ingredients listed on our blog at madewithlau.com
along with step-by-step instructions and video clips
to guide you as you make the recipe at home.
The ingredients are all prepared.
Let's beat the eggs now.
You can use a fork or whatever you like.
Beat it well.
Lots of people had this question, including Nancy from Patreon,
"How do you make the eggs light and fluffy?"
When you beat the eggs, add some oil.
And some sugar.
That's not for sweetness?
No, it's to make them fluffy.
And really beat the eggs, until you see bubbles.
Don't beat them in advance,
beat them when you're ready to cook.
All right, next,
add the chopped green onions.
Add the chopped green onions and mix them in.
With our three ingredients ready,
my dad will show us how to stir-fry it all together.
Highest heat.
Heat the wok, you'll see it change color.
It's smoking from the bottom.
That means the wok is hot enough.
It's hot enough, add the oil in.
After about 1 minute with the heat on high,
we’ll add our oil.
About 1 tbsp of oil.
Add the shrimp.
Cook the shrimp.
We’ll stir fry the shrimp for about 30 seconds on high,
stirring constantly,
until the color changes almost entirely to orange.
Shrimp cooks very quickly.
"Can you do this without shrimp?"
Sure, you can do it without shrimp.
Then it's stir-fried eggs.
What's important is that the eggs turn out silky.
Add whatever you like.
Shrimp, chicken, and beef all work.
It's cooked, turn off the heat.
Turn the heat off first.
The shrimp looks amazing.
Scoop them out into the eggs.
"How do you get the right shrimp firmness?"
Stir-fry the shrimp first, like I did,
until they're 80-90% cooked,
not all the way cooked.
Stir-fry with more oil.
Season with a bit of salt,
mix in a little cornstarch.
I also wanted to make a special shoutout to thank all of our
wonderful Patreon supporters for helping bring this video to life.
If you enjoy our videos and are interested in supporting us directly,
head on over to patreon.com/madewithlau to learn more!
And now we’re ready to cook the egg along with everything else.
There's still oil in here.
We'll add a bit more oil, about 1 tbsp.
Stir-fried eggs need a lot of oil.
High heat.
A bunch of other creators have talked about scrambled eggs
and differences in their consistency and how to make them.
The major difference in Cantonese style scrambled eggs
is that we cook them over high heat.
So let’s see how my dad does it
without overcooking or drying out the eggs.
The wok is hot now.
Pour the eggs in.
Immediately, the bottom of the egg will cook,
but after about 10 seconds,
we’ll start to move it around.
Be patient as you stir-fry it.
We’ll use our spatula to pick up the bottom cooked part of the egg
and put it on top.
As the uncooked egg fills up the bottom
and quickly cooks,
we’ll repeat the process,
stacking the layers on top.
Stir-fry it layer by layer.
After 30 seconds, we’ll turn the heat off.
Turn off the heat.
Turn off the heat, and keep cooking.
If the heat is too high,
the eggs will get tough.
We’ll continue the layering process
with the residual heat of the wok
until the eggs are cooked to your liking.
Isn't it silky?
We're going to turn the heat back on.
High heat?
Yes, high heat.
Give it a flip.
My dad still thought the eggs were too wet here,
so he turned on the heat for 10 more seconds
to cook them a bit more,
but this is all up to your preference.
The point is to have a variety of textures in the dish,
from the chewier outside
to the silky smooth and tender inside.
All right, time to plate it.
Want a bite?
Yeah!
Cheers! Stir-fried Shrimp and Eggs!
Stir-fried Shrimp and Eggs is complete!
I hope you all enjoy it!
Kind of looks like a shrimp.
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