Most of my favorite Chinese dishes are the simplest ones that don’t require 20 different ingredients and over-excessive garnishes. These are the dishes I have fond memories of my mom cooking in the kitchen, wearing her worn out red apron with her hair tied back, putting together a 3-4 course dinner every night after a long day of work. We always had dinner as a family every night (though that’s not to say we didn’t have the TV on in the background occasionally).
Our meals usually centered around a nice healthy serving of white rice with two or three savory stir fried dishes. We almost always ended our meals with a bowl of piping hot soup, which in itself was a main dish since Asian soups are rarely without large chunks of vegetables and meat literally falling off the bone from hours of simmering.
I consider this shrimp and egg scramble one of the fundamental Cantonese homecooked dishes and definitely a dish for New Year’s. It’s easy to whip up, and honestly you don’t even need the cornstarch or sesame oil if you don’t have any in the pantry. However, I do like the nutty aroma from a few drops of sesame oil on my food (and this is coming from a girl who doesn’t exactly go nuts for nuts).
1/2 pound raw shrimp
1/2 tsp cornstarch
1/2 tsp sesame oil
1) Wash, de-shell, and devein the shrimp. Pat dry.
2) Combine the shrimp, salt, pepper, cornstarch, and sesame oil. Mix well and marinate at room temperature for 10 minutes. Beat the eggs in a separate bowl.
3) Heat up the oil in a large pan and add the shrimp. Spread the shrimp out in the pan and let fry untouched for 1 minute.
4) Flip shrimp over and fry on the other side for another minute, or until cooked through.
5) Pour the eggs over the cooked shrimp. Push the egg towards the shrimp so some of the egg sticks to the shrimp. Season with some more salt. I like my eggs a little runny in the middle so I cooked for about 1 minute. Serve immediately.
If you like spicy, try this with some sriracha. 🙂