【marazan Seafood Scrambled Eggs】

Name: 【marazan Seafood Scrambled Eggs】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 200g Fresh squid; 200g Sea shrimp; a little ginger; a little shallot; 1 tbsp Malazhan sauce; a little Sugar; Some Cooking oil

by Yaya 0219

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Today's [Marazhan Seafood Scrambled Eggs] Marazhan sauce, the key seasoning, is one of the many condiments I buy just for one dish. Last summer when Tongcai went on the market, I ate too much garlic stir-fry and pepper-fu-fried stir-fry. I remembered the signature dish [Marazhan Stir-fried Tongcai] from my favorite Malay restaurant, so I couldn’t wait to buy Malazhan sauce. It's really not easy to buy. I finally bought it in HK. After I bought it, I made it during the National Day holiday, and I have forgotten it in the refrigerator ever since.

If it weren't for New Year's Day to bring back a lot of food from my husband's house, I cleaned the refrigerator thoroughly, and this bottle of Malazhan sauce would probably continue to lie in my refrigerator until it expires. Now that I have found it, I can’t waste it. I have found a lot of methods on the Internet. I am very interested in the [Marazhan Seafood Scrambled Eggs] recorded in Chrissy’s blog, and the ingredients brought back by my husband’s family happened to contain fresh squid and sea shrimp. What are you waiting for, try now. "

Ingredients

2 pcs Egg
200g Fresh Squid
200g Sea Shrimp
a little Ginger
a little Shallot
1 tbsp Malazhan Sauce
a little Sugar
Some Cooking Oil

【marazan Seafood Scrambled Eggs】

1. Peel the ginger and cut into ginger paste, wash and cut the scallion into chopped green onion, and separate the white and green parts into open;

2. Wash the squid and cut into circles;

3. Shrimp head, shell, and shrimp line;

4. Beat the eggs into a bowl, beat the egg liquid and mix thoroughly;

5. Bring water to a boil in a pot. After the water is boiled, put the squid, shrimp and part of ginger together in the pot;

6. Blanch the squid and shrimp in water for 1 minute, remove and drain the water and set aside;

7. Heat up a wok, add an appropriate amount of oil, add the remaining ginger, green onion, and Marazhan sauce until fragrant;

8. Pour the squid and shrimp into the wok;

9. Stir-fry evenly and add a little sugar;

10. Pour the egg mixture into the wok;

11. Fry on low heat until the egg is solidified;

12. Sprinkle with scallions and stir-fry for a while.

Tips:
1. Malazhan sauce is salty, no salt is added according to my taste;

2. If the flavor is not enough, add some fish sauce (sister Chrissy taught it this way), or add some salt when mixing the egg mixture.