Monday, August 07, 2006

Shrimp with Eggs and Ginger

On Monday, a holiday in Canada, my talented brother-in-law worked up a quick lunch for all of us, essentially scrambled eggs with shrimp and sliced ginger, to give it a kick. Quite tasty and easy to make. The shrimp was already cooked, peeled, deveined with the tails on, bought frozen. He first warmed them up by putting them in warm water. The shrimp and eggs were served over short-grain rice, the kind that is found and used mostly in Northern China (long grain rice is normally used in the South of China), he also cooked them with a little extra water to make them sticky. My sister asked me if she thought it tasted like crab, as apparently shrimp and eggs together is supposed to taste of crab, but I don't, or didn't, get that.

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