Penghu Seaweed and Shrimp Scrambled Eggs 澎湖海菜鮮蝦炒蛋

Penghu is one of the 90 islands and islets in the Taiwan Straits. Since it's not connected to the main Taiwan area, one need to either take the boat or plane to get there. Especially during summer months, Penghu is a popular local destination for ocean-related activities and seafood feast.

Penghu seaweed is among its vast variety of seafood products. Overall it's very tender with slightly silky and moist texture. If you ever had Japanese and Korean nori, the little rectangular sheet snack, Penghu seaweed is similar to the soaked version of that.

I know that Penghu seaweed might be hard to find outside of Taiwan. In that case, use wakame instead. Even though the consistency is quite different, but that's the best alternative that I can think of and easier to find in western market. 

Penghu seaweed and shrimp scrambled eggs 澎湖海菜鮮蝦炒蛋 - 

Ingredients?

• 200 grams Penghu seaweed
• 6 eggs
• 20 medium sized shrimp
• 2 garlic cloves
• 2 to 3 tablespoons olive oil or other preferred cooking oil
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper powder
• Some chopped scallion
• Some chili sauce (optional)

How?

Destem and chop the scallion, it'll be used for garnish in the end. Peel and halve the garlic cloves. Peel and devein the shrimp. Rinse, drain and try to squeeze dry the Penghu seaweed. 

Transfer the seaweed to a medium sized bowl. Also into the bowl, crack a total of 6 eggs. Add in 1/2 teaspoon of salt and 1/8 teaspoon of white pepper powder. Beat till blended. Transfer the shrimp to the bowl and mix till evenly distributed in the mixture.

Use a non-stick pan and drizzle in 2 to 3 tablespoons of olive oil or other preferred cooking oil. Transfer halved garlic over. Turn to medium heat and sear till garlic turned brown, but not burnt. 

Pick out the garlic then pour in the egg mixture. Don't over mix it, simply wait till the bottom starts to set.

If you prefer a whole round shaped egg, try to flip it as a whole to sear the other side. Otherwise, you can go for the easier way and break the eggs into big pieces. Flip these pieces and continue to sear the other side. It'll be like a semi-seared plus semi-scrambled move.

Cook till the egg pieces get a slightly brown color. Transfer to serving plate and garnish with chopped scallion. Add some chili sauce on top if preferred. I used Thai sweet chili sauce here because I think the sauce's slightly gooey texture works quite well with the seaweed.

Some might also add a tiny bit of sugar to the egg mixture, it's totally up to you. If decided to add some sugar, I think a tiny pinch, about 1/8 teaspoon should be enough. 

Other egg recipes:

• Not with, but together - hash browns scrambled eggs
• Kanikama and shiso tamagoyaki 蟹肉棒紫蘇玉子燒 
• Weekend brunch idea - shakshuka with feta