Tuesday, June 16, 2009
Dim Sum: Chinese Scrambled Eggs with Shrimp and Garlic Chives
What do you do with leftover dumpling filing? You scour the internet until you find out that scrambled eggs with shrimp and chives is a thing. A really delicious, super-easy-to-make thing. And since there are eggs, it's a breakfast dish, right? Well, it is now.
Chinese Scrambled Eggs with Shrimp and Garlic Chives
Loosely adapted from Dim Sum: The Art of the Chinese Tea Lunch by Ellen Leong Blonder
1½ teaspoon salt
½ pound Chinese chives, cleaned, trimmed, and cut in ½-inch lengths
4 ounces shrimp, peeled, deveined, and cut in ¼-inch dice (about ½ cup)
½ teaspoon soy sauce
⅛ teaspoon ground white pepper
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
6 large eggs, lightly beaten
Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large saucepan. Add the chives and blanch for 1 minute over high heat. Drain the chives in a colander, and rinse under cold water to stop the cooking. Squeeze the chives dry and transfer them to a medium bowl. (You should have about 1¼ cups.)
Combine the chives with the remaining ½ teaspoon salt, the shrimp, soy sauce, white pepper, sesame oil, and eggs. Scramble the eggs until the shrimp is pink and the eggs are cooked.
Heat a 12-inch skillet over medium-high heat. Add the butter, and when it has melted, add the egg mixture.