Sunday brunch is one of my favorite meals! I have such fond memories of preparing late morning (or early afternoon) omelets, French toast or pancakes for my daughters as they were growing up. Nowadays it just Kat and I most weekends but that hasn’t diminished the joy of getting in the kitchen with a hot cup of coffee and whipping up something tasty and interesting on a lazy Sunday afternoon.
I had bought some amazing looking shrimp earlier this week so today I was looking for recipes with shrimp and eggs. I had thought of egg fu yung but that would mean a trip to the store. A frittata sounded interesting too but with ginger and garlic on my mind I found this recipe on one of my favorite web sites!
Using Shao’s recipe for inspiration I added potatoes for substance and a little Sriracha for warmth and came up with an interesting dish that would even make for a light and easy weeknight dinner. Served with a simple slaw of mixed cabbage tossed with a little rice wine, rice wine vinegar, and sesame oil this was a satisfying and delicious Sunday Brunch.
Notes: This recipe serves two. A wok would be a perfect cooking vessel for this, especially if you were going to double the recipe. Be careful not to over beat the eggs, there should still be some separation between the whites and the yolks. And, do add a little more Sriracha at the table for a great boost of flavor to wake up your taste buds!
Chinese Style Shrimp and Eggs
4 – Large Eggs
8 – Fresh Large Shrimp, peeled and deveined
1 Cup – Yukon Gold Potatoes, cut in ½ to ¾ inch cubes
1 Tbsp – Baking Soda
2 Tbsp = Kosher Salt, divided
Fresh black pepper
Cold Water
1 ½ Tbsp – Low Sodium Soy Sauce, divided
½ Tsp – Chili Sauce
1 Tbsp – Unsalted Butter, divided
1 Tbsp – Sesame Oil, divided
1 Tsp – Fresh Garlic, minced
1 Tsp – Fresh Ginger, minced
½ Cup – Fresh Scallions, green parts only, cut in approx. 1 inch pieces
In a bowl (or a zip lock bag) add 1 tablespoon of kosher salt and the baking soda to 2 cups of water and stir (or shake) to dissolve. Add the shrimp and chill in the refrigerator for 20 to 30 minutes.
Meanwhile in a small saucepan over high heat bring 3 cups of water to a boil with 1 tablespoon of kosher salt and the potatoes. When the water reaches a boil reduce the heat to medium and cook until the potatoes test “almost” tender. About 10 minutes. Drain the potatoes into a strainer and shake to remove excess liquid. Set the strainer, with the potatoes, back over the saucepan to allow the potatoes to steam dry.
When you are ready to cook the eggs, remove the shrimp from the brine, rinse in cold water, and pat dry.
Place a 10 inch non-stick pan over medium heat and melt ½ of the butter with ½ tablespoon of sesame oil. Add the potatoes and cook, shaking the pan and stirring to turn only every couple of minutes. Cook until the cubes are nicely browned on all sides.
Add the shrimp, shaking the pan to evenly distribute. Cook the shrimp for about 1 minute on each side before adding the garlic, ginger, and a splash of the soy sauce (about ½ Tbsp.). Shake the pan and gently stir to distribute the ingredients and cook 2 minutes more, stirring gently only 2 to 3 times. Toss with the scallions, remove from the heat, and transfer the mixture to a bowl. (There is no need to wipe the pan.)
Gently beat the eggs together with the remaining soy sauce, the chili sauce, and about 1/8 teaspoon each of kosher salt & fresh ground pepper. Add the pan back to medium heat and melt the remaining butter with ½ tablespoon of sesame oil.
Swirl the pan to distribute the oil then add the eggs. Cook 30 seconds then shake the pan a little to loosen the eggs. Continue giving the pan and occasional shake while using a rubber spatula to break up the curds moving them towards the center of the pan.
When the eggs are mostly cooked with some still a little loose, gently stir the shrimp mixture into the pan. Cook no more than one more minute as you gently stir to combine.
Serve immediately garnished with a few sprigs of scallion and a little hot chili sauce on the side.
Enjoy!
Recipes Randy Cooks 