Stir-Fried River Shrimp and Egg White

At the heart of Stir-Fried River Shrimp and Egg White lies a delicate fusion of Huaiyang and Cantonese cuisines. Chef Kevin Zhu brilliantly combines the seasonal Huaiyang ingredient of river shrimp with the classic Cantonese cuisine of Egg White Foo Young, creating a fresh summer dish.

The dish is perfectly cooked with a cloud-like egg white base, which brings a luscious mouthfeel that caresses the taste buds. Nestled within this creamy embrace are the three distinct components of shrimp, each offering a unique flavor.

The fresh, juicy shrimp meat has a plump, tender texture, brimming with the essence of the river. The rich, aromatic shrimp brains infuse the dish with a deep, lingering seafood aroma, while the delicious, fragrant shrimp roe adds richness to the dish. These shrimp elements seamlessly integrate with the smooth egg white, creating a symphony of flavors and textures. 

To enjoy this culinary masterpiece at its best, it is recommended to savor the dish first in its original form, letting the flavors of the components shine through. A drizzle of Shanghai rice vinegar can be added to provide even more flavor and improve the overall taste experience.

Ingredients:

150g River Shrimp

50g Egg White

50g Milk

20g Cornstarch

Salt

Sugar

Oil 

Instructions:

1. Rinse the river shrimp and separate the shrimp heads from the bodies.

2. Steam the shrimp heads for 5-8 minutes until cooked through. Carefully extract the shrimp brains. 

3. Peel and marinate the shrimp meat with salt and cornstarch.

4. Strain and stir-fry the collected shrimp roe until cooked through.

5. In a pan, sauté the shrimp meat and extracted shrimp brains until fully cooked.

6. In a separate bowl, whisk together the milk, sugar, and a small quantity of finely chopped green onion with the egg whites.

7. Heat a pan with a thin layer of oil, then slowly pour in the egg white mixture. Gently mix and stir the egg as it sets.

8. Spoon half of the cooked egg white onto a serving dish to form the base. Then, carefully stir the remaining egg white with the sautéed shrimp meat and brains.

9. Finally, spoon the shrimp and egg white mixture on top of the base, sprinkle with the shrimp roe, and serve.

Shangri-La Jiangnan Wok is the hotel’s signature Chinese Restaurant featuring fusion of Huaiyang and Cantonese Cuisine. Nestled on the 7th floor, the luxurious setting includes a main dining hall with a view of the dim sum chefs, and six private rooms that blend traditional Chinese elements with a modern twist. Consulted by Chef Joe Hou, the Area Executive Chinese Chef of Shangri-La Group, and led by Chef Kevin Zhu, the restaurant showcases innovative interpretations of international and seasonal ingredients. Since its opening, the restaurant has won numerous recognitions, including the prestigious “Golden Phoenix Tree, one star rating award” in 2023. 

Shangri-La Jiangnan Wok, 7F, Shangri-La Qiantan, Shanghai

Tel: 2065 9429 

Kevin Zhu, Executive Chinese Chef, is a Guangdong native with 10 years of culinary experience who joined Shangri-La Qiantan in 2021, and expertly integrates Cantonese culinary techniques to present traditional Huaiyang cuisine.