Chef Lee Yeon-bok’s Style Shrimp and Tomato Egg Stir-fry
Make a Gourmet Dish at Home! Shrimp Tomato Egg Stir-fry (Todalbokkeum) with Chef Lee Yeon-bok’s Recipe
Tired of ordinary tomato and egg stir-fries? Pay attention! Using Chef Lee Yeon-bok’s special recipe, create a gourmet dish at home that rivals any restaurant: ‘Shrimp Tomato Egg Stir-fry’. You’ll be amazed by the perfect harmony of soft eggs, tangy tomatoes, and plump shrimp. It’s an easy and delicious dish the whole family can enjoy. 🙂
Main Ingredients- 3 large eggs
- 1 handful of cherry tomatoes (about 15-20)
- 1 handful of shrimp (about 10-15, peeled and deveined)
- 1/2 stalk of green onion
- 1 Tbsp cooking wine or mirin
- 1 Tbsp cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water)
- 3 Tbsp cooking oil
Sauce Ingredients- 1/2 tsp salt
- Pinch of black pepper
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1/2 cup (100ml) water
- 1/2 tsp salt
- Pinch of black pepper
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1/2 cup (100ml) water
Cooking Instructions
Step 1
First, wash the handful of cherry tomatoes thoroughly and cut them in half into bite-sized pieces. If you’re using regular large tomatoes, dice them into about 1.5cm cubes for a pleasant texture.
Step 2
Rinse the shrimp under running water and prepare them. Place the shrimp in a bowl, add 1 Tbsp of cooking wine (or mirin) and a pinch of black pepper. Gently mix with your hands and let it marinate for about 5 minutes. Shrimp are optional but add a wonderful depth of flavor and richness, elevating the dish.
Step 3
Wash the green onion, separate the white and green parts, and finely mince both. This will add a fragrant aroma to your dish.
Step 4
In a large bowl, crack the 3 eggs. Add 1/2 tsp of salt and a pinch of black pepper. Gently whisk the eggs until just combined, being careful not to create too much foam. Over-whisking can make the eggs tough.
Step 5
Add the prepared cherry tomatoes, marinated shrimp, and minced green onion to the egg mixture. Gently mix everything together until well combined.
Step 6
Now, let’s prepare the sauce that will bring all the flavors together. In a small bowl or measuring cup, combine 1/2 cup (100ml) of water with 1 Tbsp oyster sauce, 1 Tbsp sugar, and 1 Tbsp soy sauce. Stir well until all the seasonings are dissolved. Pre-mixing the sauce makes cooking much smoother.
Step 7
It’s also helpful to prepare the cornstarch slurry for thickening. In a small dish, mix 1 Tbsp of cornstarch with 2 Tbsp of water until smooth and lump-free. The basic ratio is 1:2, but you can adjust it based on your desired thickness.
Step 8
Time to start stir-frying! Heat a wok or a deep pan over medium heat. Add 3 Tbsp of cooking oil and let it get hot. You’ll smell a delicious aroma once the oil is sufficiently heated.
Step 9
Once the oil is hot enough, pour in the entire egg and ingredient mixture. Using a spatula or chopsticks, gently stir and scramble the eggs. Avoid stirring too vigorously; aim for larger curds for a better texture. Cook for about 2-3 minutes until the shrimp are cooked through and the eggs are softly set.
Step 10
When the shrimp are fully cooked and the eggs are tender, carefully transfer the stir-fried mixture to a serving plate. Setting it aside allows you to make the sauce in the same pan and helps maintain the tenderness of the egg mixture.
Step 11
Now, let’s make the delicious sauce. Lightly wipe the pan clean, or use a separate clean pot. Pour in all the pre-mixed sauce ingredients and bring to a boil over medium heat. Let it simmer until you see bubbles forming around the edges.
Step 12
Once the sauce is simmering nicely, gradually add the cornstarch slurry in 2-3 additions while whisking continuously with a whisk or spatula. Add a little at a time and stir quickly to prevent lumps and achieve the desired consistency.
Step 13
Continue to cook until the sauce thickens to your liking. It’s ready when it coats the back of a spoon with a glossy, slightly viscous texture.
Step 14
Finally, pour the warm, perfectly thickened sauce generously over the tomato and egg stir-fry on the plate. Your Chef Lee Yeon-bok style Shrimp Tomato Egg Stir-fry is complete! Enjoy it immediately while it’s warm. 🙂
