Your awesome egg shrimp over rice recipe reminds me of Chinese lobster sauce with ground pork, ginger, garlic, eggs, and fermented black beans (haven't eaten lobster this way in years). I'll be trying your recipe tomorrow and I'm positive my family will enjoy it. Thank you for sharing!
Hello Wally, I cooked this Smooth Egg Shrimp and instead of topping this on rice...I topped this Smooth Egg Shrimp On cooked wide Rice Noodles reminded me of Hawker Food, of my home in Singapore Thanks Wally...I have tried so many of your recipes every one a gem 👍👍👍👍🇬🇧
I always wondered how they made that sauce. I made dinner using the egg sauce with some pork and peas I had in my fridge. Quick and delicious dinner. My grandfather use to take me to Southwind when I was a kid. They had the best rice rolls too. A friend asked the owner for the recipe and opened up a food store down the block selling those rice rolls.
How's it going? My dad used to take me to Southwind and been eating there up until they closed. They did have the best rice rolls 😆 If you check out my old smooth egg with beef my recipe is based on Southwind. As well as their rice rolls too. I do know of a shop under Manhattan Bridge selling few of Southwinds staples like stuffed tofu with lamb meat.
@@WallyCooksEverything Hak Box. They got their rice roll recipe. That is the only thing I remember from Southwind. On the same street where Southwind was they opened a fancy Hakka restaurant. I like your smooth egg recipe. The Hong Kong egg sandwhich is similar in that they use an emulsifier. It is based on won po chow dan where they cook the egg in lard.
I’m your new subscriber from USA.🇺🇸 I just saw your previous vlogs but then I started enjoying your videos cos you always explained your recipes very well. Now I know the technique on cooking Lo Mein. Thank you for sharing.🌟👩🏻💻
I used diced asparagus instead of mix veggies because I had it and need to get rid of it before it goes bad, it tasted phenomenal. Thank you for the recipe, Wally.
You are not an idiot :-) I am going to try this tonight. When I grew up in NY Chinatown, some of the restaurants cook the eggs more a bit more and without as much sauce, so it was more like an egg foo young style. But I will try the "smooth" egg style tonight. Looking forward to it.
I have a childhood friend with same first last name 😀 as yours. I know what you mean. It depends on the restaurant. One of my favorites add the slurry directly into the eggs. So when it cools down it congeals to one solid mass 😂 but still so good. You can also adjust the sauce by adding less or more slurry and water 👍 Thanks for commenting and watching, always good to hear from another New Yorker 😀
@@WallyCooksEverything Wally did you beat up your friend a lot? I got beaten up a LOT when I was a kid - all good. Yeah I have a 2 other EW friends from NYC as well. I did NOT make it last night as I got invited out to dinner at the last minute, but I will tonight. At dinner last night I was thinking, I wish I was at home trying your recipe. After I make it, I will decide if I prefer the wet or dried version better. My money is on the wet version, but will report back to you. Nice meeting you.
@WallyCooksEverything yeah not everyone has $179.00 for a 8" chef's knife. There are good choices for $59.00 I want Mison knives and a Damascus cleaver, that's all
Never seen the shrimp fried where I grew up in Chinatown. But bear in mind the way you have it where you live doesn’t necessarily mean it’s the same at all Chinese diners.
Wally thank you ❤❤❤😊
Your awesome egg shrimp over rice recipe reminds me of Chinese lobster sauce with ground pork, ginger, garlic, eggs, and fermented black beans (haven't eaten lobster this way in years). I'll be trying your recipe tomorrow and I'm positive my family will enjoy it. Thank you for sharing!
Hi KC, yes it is very similar 😀
Fat Wong in San Bruno is where I first had this. Thank you so much for sharing this recipe!
Wow, it's a quick dish to make. Very similar to the lobster sauce recipe.
Simple and GOOD. Made it yesterday it was delicious. Thank you.
Thanks Jason 🙏
Not only does it look delish, but looks so easy to make with so few ingredients. I must try it. Thank you!!
I love how quick and simple these dishes are which are great for my busy lifestyle. Probably even quicker in a wok.
I totally agree! 👍
I like the way you make things simple
Awesome. I only ever saw this with beef, but shrimp seems like it would taste just as delicious especially in your video!
One of my favourite sauces over rice noodles.
Hello Wally, I cooked this Smooth Egg Shrimp and instead of topping this on rice...I topped this Smooth Egg Shrimp
On cooked wide Rice Noodles reminded me of Hawker Food, of my
home in Singapore
Thanks Wally...I have tried so many of your recipes every one a gem 👍👍👍👍🇬🇧
And I thank you for watching my videos my friend 🙏😀
I always wondered how they made that sauce. I made dinner using the egg sauce with some pork and peas I had in my fridge. Quick and delicious dinner. My grandfather use to take me to Southwind when I was a kid. They had the best rice rolls too. A friend asked the owner for the recipe and opened up a food store down the block selling those rice rolls.
How's it going? My dad used to take me to Southwind and been eating there up until they closed. They did have the best rice rolls 😆 If you check out my old smooth egg with beef my recipe is based on Southwind. As well as their rice rolls too. I do know of a shop under Manhattan Bridge selling few of Southwinds staples like stuffed tofu with lamb meat.
@@WallyCooksEverything Hak Box. They got their rice roll recipe. That is the only thing I remember from Southwind. On the same street where Southwind was they opened a fancy Hakka restaurant. I like your smooth egg recipe. The Hong Kong egg sandwhich is similar in that they use an emulsifier. It is based on won po chow dan where they cook the egg in lard.
I just made this and omg… it’s soooooo good… Thank you 🔥
Glad you liked it!!
I didn’t know you can use shrimp. I always ate it with beef. Thanks for the video!
Yumm yumm
Now i know how to make wat tan sauce.
I think they call this wat tan sauce over rice wui fan in Singapore n Malaysia.
THANK YOU!
And I thank you for watching my videos 🙏
I’m your new subscriber from USA.🇺🇸 I just saw your previous vlogs but then I started enjoying your videos cos you always explained your recipes very well. Now I know the technique on cooking Lo Mein. Thank you for sharing.🌟👩🏻💻
Hi Eden, how are you? Thank you very much I'm glad you found my channel helpful 😀
I will definitely make this one, I have all those ingredients right now 😊
I used diced asparagus instead of mix veggies because I had it and need to get rid of it before it goes bad, it tasted phenomenal. Thank you for the recipe, Wally.
I'm sure it tasted great Eddie, and thank you for watching and coming back to comment, I appreciate it 👍
You are not an idiot :-) I am going to try this tonight. When I grew up in NY Chinatown, some of the restaurants cook the eggs more a bit more and without as much sauce, so it was more like an egg foo young style. But I will try the "smooth" egg style tonight. Looking forward to it.
I have a childhood friend with same first last name 😀 as yours. I know what you mean. It depends on the restaurant. One of my favorites add the slurry directly into the eggs. So when it cools down it congeals to one solid mass 😂 but still so good. You can also adjust the sauce by adding less or more slurry and water 👍 Thanks for commenting and watching, always good to hear from another New Yorker 😀
@@WallyCooksEverything Wally did you beat up your friend a lot? I got beaten up a LOT when I was a kid - all good. Yeah I have a 2 other EW friends from NYC as well. I did NOT make it last night as I got invited out to dinner at the last minute, but I will tonight. At dinner last night I was thinking, I wish I was at home trying your recipe. After I make it, I will decide if I prefer the wet or dried version better. My money is on the wet version, but will report back to you. Nice meeting you.
Where can i buy that cutting and cleaver?
I went to subscribe and found out i already am but made sure to like
It’s not really special set of knives actually quite inexpensive 😂
@WallyCooksEverything yeah not everyone has $179.00 for a 8" chef's knife. There are good choices for $59.00 I want Mison knives and a Damascus cleaver, that's all
Nice dish yummy
Thank you so much 🙏
How are you cooking the camels?
I won’t cook them. They’re too valuable 😆
💜👍💜👍
I'm that one person that could overcook the shrimp. Can I sous vide it instead?
I guess you can 😀 but parboiling should be quicker. Even if you undercook it at first you can cook it fully at the end 👍 with sauce.
Smooth egg with beef over rice is more common, smooth egg with shrimp is more common over flat rice noodle (ho fun)
needs to fry the prawns, not boil
Never seen the shrimp fried where I grew up in Chinatown. But bear in mind the way you have it where you live doesn’t necessarily mean it’s the same at all Chinese diners.
@@WallyCooksEverything fry expands and curl up. and better flavour. hands down better, shallow fry, then hold aside.
excellent recipy though ty!!
@@wokthisway1991 thank you 👍😊 Just the premise of this channel is I cook the foods the same way as I had it while growing up in NYC Chinatown 🙏 Cheers