Fried Shrimp with Scallion and Egg

Name: Fried Shrimp with Scallion and Egg
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 Argentine Red Shrimp; 2 pcs egg; 4s Shallots; 2g salt; 3ml Vegetable oil

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Shrimp is rich in protein and everyone loves to eat it. There are many different ways to eat it. For slightly sweet red shrimp, in addition to boiled, it will feel tall and tall if you treat it with eggs. Use WOLL sapphire Chinese style The wok, because the non-stick effect is so good, it uses very little oil

Ingredients

Fried Shrimp with Scallion and Egg

1. Prepare the ingredients, thaw the red shrimp at room temperature

2. Wash the red prawns and skewer them from the tail with bamboo skewers

3. Put the red shrimp in 80 degree water, cover and simmer for 5 minutes, without opening the fire

4. Fish out the red shrimp

5. Red shrimp head, peeled, leaving the skin on the tail, soak the water with kitchen paper

6. Beat 2 eggs, add salt and chopped green onions, stir well

7. The WOLL wok is heated on a low heat until it is warm, and a little oil is added to moisten the pan.

8. Put a spoonful of egg mixture into the pot and pull it into a strip, not a circle

9. Put shrimp on one end of the omelet, with the shrimp tail exposed, roll it up with the help of a spatula

10. Rolled omelet shrimp, roll up and serve, fry all the prawns at once, no need to put oil in the omelet later, WOLL itself is a non-stick pan, and the non-stick effect is particularly good

11. Put the fried shrimps back into the pan again, fry them until they are golden on 2 sides, then start the pan, and then emphasize that no oil is put in the pan

12. The fried shrimp is cut in the middle and served on a plate

Tips:
Only use salt for seasoning to keep the original flavor of the red shrimp,
Braised shrimp with hot water, the meat of the shrimp is fresh and tender.
Use very little oil to fry the omelet. Remember: cut the omelet into long strips;
Remember to use non-stick pan~WOLL