【Marazhan Seafood Scrambled Eggs】

Overview

Malajan sauce, the key ingredient in today’s dish [Marazhan Seafood Scrambled Eggs], is one of the many condiments I add just to make one dish. When Tong Choi came on the market last summer, I ate too many stir-fried garlic and chili curds. Thinking of the signature dish of my favorite Malay restaurant [Stir-fried Tung Choi Mala Chan], I couldn’t wait to buy Mala Chan Sauce. It was really hard to buy, so I finally bought it in HK. I made it once during the National Day holiday after I bought it, and it has been forgotten in the refrigerator since then. If I hadn't brought a lot of food back from my husband's house on New Year's Day and I completely cleaned out the refrigerator, this bottle of Malajan sauce would probably have stayed in my refrigerator until it expired. Now that I have found it, I can’t waste it. I searched a lot of recipes online and was very interested in the [Marazhan Seafood Scrambled Eggs] recorded on Chrissy’s sister’s blog, and the ingredients my husband’s family brought back happened to include fresh squid and shrimp. What are you waiting for? Try it right away.

Tags

• hot dishes
• common dishes
• fujian cuisine
• old man
• summer recipes
• lunch
• edible oil
• egg
• fresh squid
• malajan sauce
• onions
• shrimp
• sugar
• ginger

Ingredients

Steps

1. 1 Peel the ginger and cut into minced ginger, wash and cut the green onions into chopped green onions, separate the white and green parts of the green onions;

   

2. 2 Wash the squid and cut into rings;

   

3. 3 Remove heads, shells and devein from shrimps;

   

4. 4 Crack the eggs into a bowl and mix well;

   

5. 5 Boil water in a pot. After the water boils, put the squid, shrimp and part of the ginger paste into the pot together;

   

6. 6 Blanch the squid and shrimp for 1 minute, remove and drain and set aside;

   

7. 7 Heat a wok, add an appropriate amount of oil, add the remaining minced ginger, scallions, and Malazhan paste and sauté until fragrant;

   

8. 8 Pour the squid and shrimp into the wok;

   

9. 9 Stir well and add a little sugar;

   

10. 10 Pour the egg liquid into the wok;

    

11. 11 Fry over low heat until the egg liquid solidifies;

    

12. 12 Sprinkle with green onions and stir-fry briefly.