Stir-Fried Shrimp & Eggs (Xia Ren Chao Dan)
- Oct 18, 2025
- 1 min read
This popular Cantonese dish is super delicious and very easy to make. The key is quickly stir-frying the ingredients until they are just cooked through to ensure a silky smooth texture in both the egg and shrimp. To ensure that the shrimp are perfectly tender-crisp in texture, I soak the raw shrimp in a little baking soda and ice cold water for 30-60 minutes before marinating and cooking. We are fortunate to have an abundance of fresh organic eggs from our hens to use in any egg-centric dish and they taste amazing in this recipe.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Rinse the shelled and deveined shrimp and place into a large bowl. Add the baking soda to the shrimp and stir well to combine (I wear disposable gloves to massage the baking soda into the shrimp). Add enough cold water to just cover the shrimp and stir in 2 cups of ice. Set aside for at least 30 minutes or up to an hour.
2
After 30-60 minutes, rinse the shrimp well under running water to remove the baking soda; place into a medium bowl and pat dry with paper towels. Mix in the shrimp marinade until well combined, then cover and refrigerate until ready to use.
3
Crack the eggs into a large bowl and whisk with a fork until well mixed. Add 3/4 tsp. kosher salt, 1/4 tsp. white pepper, 1 tsp. sesame oil and 2 chopped scallions and stir until thoroughly combined. Set aside.
4
Add 2 tbsp. oil (I use grapeseed oil, which has a high smoke point) in a wok or large sauté pan over high heat. Add the shrimp and stir-fry until they just turn pink; remove to a bowl and set aside.
5
In the same pan, add 1/4 cup of oil and bring up to heat over high heat. Stir the cooked shrimp into the egg mixture, then pour into the hot pan; toss the egg mixture with a spatula until it is just cooked through (do not overcook!). Immediately remove the eggs and shrimp to a serving platter and garnish with chopped scallion. Serve with steamed white rice.
Instructions
1 lb medium-large shrimp shelled & deveined
2 tsp baking soda
2 cups ice
cold water
1 tsp Shaohsing or rice wine
1/2 tsp kosher salt
1/4 tsp white pepper
2 tsp cornstarch
Marinade
12 large eggs
3/4 tsp kosher salt
1/4 tsp white pepper
1 tsp sesame oil
2 scallions finely chopped
Stir-Fried Shrimp & Eggs (Xia Ren Chao Dan)
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Prep Time
20 min
Cooking Time
20 min
Rest Time
0
Total Time
40 min
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