High-Protein Rice Paper Pad See Ew
High-Protein Rice Paper Pad See Ew
Ingredients
- 20 rice paper sheets
- 2 pounds Argentine red shrimp, raw
- 6 cups Chinese broccoli, chopped into small chunks
- 4 eggs
- 8 tablespoons minced garlic
- 4 seconds spray oil
- 4 tablespoons oyster sauce
- 8 tablespoons soy sauce
- 8 teaspoons sugar
Instructions
- 1
Prepare the Chinese broccoli by separating the stems from the leaves. Chop both the stems and leaves into bite-sized chunks.
⏱️ 5 min
- 2
Heat a large pan or wok over medium-low heat. Coat the pan with 1 second of spray oil (per serving, so adjust for your batch size). Crack the eggs directly into the pan and scramble them, mixing them with the chopped Chinese broccoli until the eggs are cooked and the broccoli begins to soften.
⏱️ 3 min
- 3
Add the raw Argentine red shrimp to the pan with the egg and broccoli mixture. Sauté until the shrimp are cooked through and turn pink.
⏱️ 3 min
- 4
While the shrimp cooks, prepare the rice paper noodles. Cut the rice paper sheets into 1-inch wide strips. Submerge the strips in a bowl of water until they soften. This usually takes about 30-60 seconds, depending on the thickness of the rice paper.
⏱️ 4 min
- 5
Add the softened rice paper noodles to the pan with the cooked shrimp, egg, and broccoli. Immediately add the oyster sauce, soy sauce, sugar, and minced garlic. Mix all the ingredients thoroughly for 30-45 seconds, ensuring the noodles are evenly coated. Be careful not to keep the noodles on the heat for too long, as they can become overly soft and sticky.
⏱️ 1 min
- 6
Remove from heat, plate your High-Protein Rice Paper Pad See Ew, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Rice Paper Pad See Ew
- 20 rice paper sheets
- 2 pounds Argentine red shrimp, raw
- 6 cups Chinese broccoli, chopped into small chunks
- 4 eggs
- 8 tablespoons minced garlic
- 4 seconds spray oil
- 4 tablespoons oyster sauce
- 8 tablespoons soy sauce
- 8 teaspoons sugar
Instructions
- 1
Prepare the Chinese broccoli by separating the stems from the leaves. Chop both the stems and leaves into bite-sized chunks.
⏱️ 5 min - 2
Heat a large pan or wok over medium-low heat. Coat the pan with 1 second of spray oil (per serving, so adjust for your batch size). Crack the eggs directly into the pan and scramble them, mixing them with the chopped Chinese broccoli until the eggs are cooked and the broccoli begins to soften.
⏱️ 3 min - 3
Add the raw Argentine red shrimp to the pan with the egg and broccoli mixture. Sauté until the shrimp are cooked through and turn pink.
⏱️ 3 min - 4
While the shrimp cooks, prepare the rice paper noodles. Cut the rice paper sheets into 1-inch wide strips. Submerge the strips in a bowl of water until they soften. This usually takes about 30-60 seconds, depending on the thickness of the rice paper.
⏱️ 4 min - 5
Add the softened rice paper noodles to the pan with the cooked shrimp, egg, and broccoli. Immediately add the oyster sauce, soy sauce, sugar, and minced garlic. Mix all the ingredients thoroughly for 30-45 seconds, ensuring the noodles are evenly coated. Be careful not to keep the noodles on the heat for too long, as they can become overly soft and sticky.
⏱️ 1 min - 6
Remove from heat, plate your High-Protein Rice Paper Pad See Ew, and serve immediately.
⏱️ 1 min