This Simple Stir-fried Shrimp with Creamy Egg (or known as Udang Telor) is always a winner at my dining table. Though I tried to make more, hoping that there will be some leftover for the next meal, it is always gone before I know it. The creamy egg sauce alone with shrimp flavor is enough for me to eat with steamy hot rice. If you put enough sauce onto the rice, it feels like having a risotto.
My mom’s passed-down recipes usually never disappoint the kids. This particular one, Udang Telor, is so simple and quick to prepare, yet very delicious and satisfying. You do not need to use a lot of spices. Just the broth coming out from the shrimp added the creamy egg onto it is already giving your taste bud delicate flavor. All you need is just adding a little bit of salt and pepper, then bum, a special dish is created. Will you give it a try and let me know what you think?
Do not peel the shrimp for this dish as most of the shrimp’s broth is coming from its shell. Cook it with its shell and head.
1 lb shrimp
1 tablespoon minced garlic
1 cup napa cabbage – sliced
1 green onion – chopped (to garnish)
1 cup olive oil
1 tablespoon cornstarch
1 cup water
A pinch of salt and pepper
Heat the olive oil in a pan until it forms a little bubble. You want the oil to be hot before adding the shrimp on it.
Once it is hot, add the shrimp. Fry until every shrimp is red.
Add garlic and stir until it is fragrant. Then, add napa cabbage, salt and pepper to season.
In the meantime, in a bowl, pour cornstarch into the water and mix it well. Then, in a separate bowl, crack the egg and mix it well.
Cook until the napa cabbage a bit wilted.
Pour the cornstarch mix, stir and wait a bit until it is cooked thoroughly.
Turn off the heat, then pour and stir the beaten egg onto the shrimp-dish.
The heat from the dish should cook the egg and voila, you will have a creamy stir-fry shrimp.