Shrimp and Soft Egg Rice
also called waat daan ha yan faan · 滑蛋蝦仁飯 · 滑蛋 · shrimp and egg over rice · soft scrambled egg with shrimp · sliding egg rice · prawn and egg rice
- Cha Chaan Teng
- serves 2
- recipe says 25 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 10 oz(285 g; peeled and dried on a towel)raw shrimp | toss and rest 10 min | fry 2 min, just pink through | egg over, lowest heat, off wet at 2 min |
| 2 tspShaoxing wine | |||
| 1/4 tspwhite pepper | |||
| 1 Tbsneutral oil | |||
| 5 largeeggs | beat it smooth, no streaks | ||
| 3 Tbsevaporated milk | |||
| 1 tspcornstarch | |||
| 3/4 tspkosher salt | |||
| 3 cups(450 g)steamed jasmine rice | |||
| 1(thinly sliced)scallion | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1toss and rest 10 min
2beat it smooth, no streaks
3fry 2 min, just pink through
goes in with what step 1 made
4egg over, lowest heat, off wet at 2 min
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 min1 of 4 steps gives no time
- Needs you
- about 4 min
- If you get it wrong
- Narrow — the egg comes off the heat while it still looks underdone, because it keeps setting in the pan; scrambled until it looks right it is curds, and curds are a different dish
toss and rest 10 min
10 minwalk awayfrom the start
beat it smooth, no streaks
not timedfrom the start
fry 2 min, just pink through
2 minneeds you10 min in
egg over, lowest heat, off wet at 2 min
2 minneeds you12 min in
- needs you
- you can walk away
- never timed
You'll need nonstick pan
See how it is written
>> title: Shrimp and Soft Egg Rice
>> category: Rice, Beans & Grains
>> tags: shrimp, eggs, rice, hong kong, stovetop, quick
>> counters: Cha Chaan Teng
>> aka: waat daan ha yan faan, 滑蛋蝦仁飯, 滑蛋, shrimp and egg over rice, soft scrambled egg with shrimp, sliding egg rice, prawn and egg rice
>> servings: 2
>> time: 25 min
>> slack: narrow — the egg comes off the heat while it still looks underdone, because it keeps setting in the pan; scrambled until it looks right it is curds, and curds are a different dish
>> step: toss and rest 10 min
Toss @raw shrimp{10%oz}(285 g; peeled and dried on a towel) with @Shaoxing wine{2%tsp} and @white pepper{1/4%tsp}, and leave them to ~rest{10%min}.
>> step: beat it smooth, no streaks
Beat @eggs{5%large} with @evaporated milk{3%Tbs}, @cornstarch{1%tsp} and @kosher salt{3/4%tsp} until there are no streaks left.
>> step: fry 2 min, just pink through
Fry @&(~2)shrimp{} in @neutral oil{1%Tbs} in a #nonstick pan{} for ~fry{2%min}, until they are just pink through.
>> step: egg over, lowest heat, off wet at 2 min
Pour @&(~2)egg{} over @&(~1)shrimp{} on the lowest heat the burner will hold, drag it in slow folds for ~fold{2%min}, slide it off while it is still wet onto @steamed jasmine rice{3%cups}(450 g), and scatter @scallion{1}(thinly sliced) over.