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
Makes:
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

Ingredients:

- 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

 

Instructions:

 

  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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