Happy Shrimp

By Yankee Magazine

Dec 19 2007

The recipe for happy shrimp from chef Joanne Chang is perfect for Chinese New Year.

In Mandarin, the word for “shrimp”sounds like the word for “laugh,” and this quick and easy dish will certainly bring a smile to your face. We find that shell-on shrimp are more flavorful.


about 10 servings


2 tablespoons peanut oil
1 1-1/2-inch piece fresh ginger, peeled and cut into matchstick-size julienne strips
3 scallions, cut into 1-inch pieces
1 garlic clove, very thinly sliced
2 pounds shell-on medium shrimp, peeled and deveined
2 large eggs, lightly whisked
2 teaspoons sesame oil
Steamed white rice


In a large wok or sauté pan, heat oil to high. Add ginger, scallions, and garlic and sauté about 2 minutes, stirring often (be careful not to brown garlic). Add shrimp and cook about 2 minutes, stirring often. Pour eggs over top and let sit about 15 seconds; then stir well. Add sesame oil and stir well. Serve on a platter with steamed white rice.