Tomato and Egg Stir-fry with Shrimp蝦仁炒番茄蛋
A classic Hong Kong-style stir-fry combining juicy tomatoes, fluffy eggs, and succulent shrimp in a light, aromatic sauce. The dish balances sweet, savory, and slightly acidic flavors with a wok's characteristic breath and heat.
01Ingredients
- 200g Shrimp, peeled and deveined
- 3 whole Eggs
- 400g Tomatoes, cut into wedges
- 3 cloves Garlic, minced
- 1tbsp Vegetable oil for cooking
- 2tbsp Light soy sauce
- 1tbsp Oyster sauce
- 0.5tsp Sugar
- 100ml Water or chicken stock
- 0.5tsp Sesame oil
- 2 stalks Spring onion, chopped
- 1tsp Cornstarch mixed with water
Nutrition (per serving)312kcal
- Protein32.5g
- Carbs8.2g
- Fat15.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Beat eggs in a bowl and set aside.
- Heat 1 tbsp oil in a wok over high heat. Stir-fry shrimp until just cooked through, about 1-2 minutes. Remove and set aside.
- Add beaten eggs to the wok and scramble until cooked. Remove and set aside.
- Add more oil if needed and stir-fry garlic until fragrant, about 20 seconds.
- Add tomatoes and stir-fry for 1-2 minutes until slightly softened.
- Return shrimp and eggs to the wok. Add soy sauce, oyster sauce, sugar, and water or stock.
- Bring to a simmer and cook for 1-2 minutes until flavors combine.
- Thicken the sauce by stirring in cornstarch mixture if desired. Add sesame oil and spring onion, toss well.
- Serve immediately over steamed rice.
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