Daikon Bay Shrimp Scramble

February 18, 2020

Daikon Bay Shrimp Scramble

Author: Carly Mae DelaBarre‎ (Hamama Friends group member, find the original post here!)

Prep: 10 min
Cook: 5 min
2 servings 


This morning I made a bay shrimp scramble on top of spicy daikons and avocado spread! So delicious. The avocado really cooled down the spice. 🙌🏼

Carly Mae DelaBarre‎‎‎_Daikon Bay Shrimp Scramble_HamamaRecipes_2.18.20


- 4 ounces shrimp, peeled and deveined (Note: Cut the shrimp if they are too large.)
- 4 large eggs, lightly beaten
- 1/4 cup chicken broth or stock
- Up to 1/8 teaspoon salt
- Pepper to taste
- 1/2 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon oyster sauce
- 1 green onion, thinly sliced on the diagonal
- 2 tablespoons oil for frying
- Your favorite hearty bread
- 1/2 avocado per piece of toast




  1. Gather the ingredients.
  2. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.
  3. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.
  4. Add 1 tablespoon oil and turn the heat on high. When the oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.


[Some recipe inspiration from The Spruce Eats! ]

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