Hundred-Flower Fried Eggs
ID: 791a4a8c...
This 'Hundred-Flower Fried Eggs' recipe elevates the humble fried egg into a gourmet dish! It combines succulent, bouncy calamari-shrimp paste with crispy shrimp, pan-seared slowly over low heat with four whole eggs until both sides are golden brown. Just before serving, drizzle with black bean soy sauce to release an aromatic, traditional charred flavor, and finish with a generous sprinkle of scallions and white pepper. It's a perfect appetizer or main dish that pairs beautifully with rice or drinks.
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🍳 Cooking Flow
Halve the shrimp and remove the veins, then mix thoroughly with the calamari-shrimp paste. → Heat oil in a pan, spread the calamari-shrimp paste into a flat round cake, and pan-fry over low heat. → Add 4 eggs and half of the scallions, frying slowly on both sides for about 5 minutes each until golden and fully cooked. → Before removing from the heat, drizzle soy sauce along the edge of the pan to infuse aroma, turn off the heat, plate, and garnish with the remaining scallions and white pepper.
Cooking Steps
Brief Cooking Order
Halve the shrimp and remove the veins, then mix thoroughly with the calamari-shrimp paste. → Heat oil in a pan, spread the calamari-shrimp paste into a flat round cake, and pan-fry over low heat. → Add 4 eggs and half of the scallions, frying slowly on both sides for about 5 minutes each until golden and fully cooked. → Before removing from the heat, drizzle soy sauce along the edge of the pan to infuse aroma, turn off the heat, plate, and garnish with the remaining scallions and white pepper.
Introduction
This 'Hundred-Flower Fried Eggs' recipe elevates the humble fried egg into a gourmet dish! It combines succulent, bouncy calamari-shrimp paste with crispy shrimp, pan-seared slowly over low heat with four whole eggs until both sides are golden brown. Just before serving, drizzle with black bean soy sauce to release an aromatic, traditional charred flavor, and finish with a generous sprinkle of scallions and white pepper. It's a perfect appetizer or main dish that pairs beautifully with rice or drinks.
Step 1
Squeeze the calamari-shrimp paste into a bowl and chop the scallions into fine pieces.
Step 2
Halve the shrimp (removing the veins while doing so), add them to the calamari-shrimp paste, and mix thoroughly.
Step 3
Heat a small amount of oil in a pan, add the mixed calamari-shrimp paste, press it flat with a wooden spatula into a round cake shape, and pan-fry slowly over low heat.
Step 4
Crack 4 eggs into a bowl and set aside.
Step 5
Slowly pour the 4 eggs onto the calamari-shrimp paste in the pan and quickly sprinkle half of the scallions on top.
Ingredients List
Important Notes
⚠️ Because the calamari-shrimp paste has significant thickness, it must be pan-fried slowly over low heat throughout to ensure it is cooked through without burning the exterior.
💡 When flipping, handle with care as the egg pancake is large and heavy, which can cause it to break.
🔥 Drizzle the soy sauce along the side of the pan just before finishing; do not cook at high heat for too long, or the sauce will turn bitter.
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