Scrambled Eggs with Tomatoes
EASY 15 MINUTES
• 4 eggs
• 2 large tomatoes
• ½ onion (sliced)
• ¼ tsp salt
• Some ground pepper
• ½ tsp cornstarch in 1 tbsp water (cornstarch water)
• 3 tbsp tomato ketchup
• 1 tsp sugar
• ¼ tsp chicken powder (optional)
• Some green onion
• ¼ cup water
• 1 tsp tomato paste
TIP
Add in cornstarch water to thicken the sauce if needed. (1 tsp cornstarch in 1 tbsp water)
1 Defrost frozen shrimps thoroughly before cooking.
2 Remove shrimp shells, use a knife to cut the back of the shrimps open and devein gently.
3 Rub 1 tsp salt gently on the shrimps to remove the slime. Wash off salt thoroughly with water.
4 Drip dry shrimps for approximately 10 minutes. Pat dry with a kitchen paper towel.
5 Add a pinch of salt and pepper, add sesame oil. Mix well. Marinate for 2 minutes.
6 Whisk eggs in a large bowl, add a pinch of salt, pepper, sesame oil and fish sauce, then add cornstarch mixture (1 tsp cornstarch + 2 tbsp water).
7 Whisk eggs in a large bowl, add a pinch of salt, pepper, sesame oil and fish sauce, then add cornstarch mixture (1 tsp cornstarch + 2 tbsp water).
8 Heat pan until it’s very hot and then add 1 tbsp oil. Spread oil evenly on the pan, saute the shrimps. Cook shrimps very quickly to 80% cooked then remove from the pan. Do not overcook shrimps.
9 Add chopped green onions, cilantro stalks and shrimps into the egg mixture.
10 Heat pan until it’s very hot, add 2 tbsp oil, then turn heat to medium. Pour egg mixture into the pan. Gently scramble the egg towards the center. When it's 80% cooked, remove from the pan.
11 Dish up. Garnish with cilantro leaves. Serve hot.