FHA Information
Plump
and
Juicy
Fluffy scrambled eggs with sweet chili and Shrimpea
You can create a spicy and flavorful shrimp dish using a sweet chili sauce made by simply mixing chili sauce and ketchup. This Chinese-style dish features fluffy eggs and a red sauce that will enhance your meal.
Serves:
For two
Cooking time:
10 minutes
- Shrimpea S Shrimp 100g or FD S Shrimp 40g
- 30g. imitation crab
- 1 quarter. paprika (50g)
- 1 tsp. sesame oil
Sauce
- 2 tsp. ketchup
- 2 tsp. sweet chili sauce
- 80ml. water
- 1/2 tsp. starch
- 2 eggs
- 1/2 tsp. mayonnaise
- A small amount. salt and pepper
- 1 tsp. sesame oil
- Spring onion garnish appropriate Serves
Preparation
- ①Defrost or soak S Shrimp or FD S Shrimp, drain, and dry well with a paper towel.
- ②Cut the paprika into bite-sized pieces, and chop up the spring onion for the garnish.
- ③Loosen up the imitation crab.
- ④Mix together the sauce ingredients well in a bowl.
- ⑤Mix the eggs, salt and pepper, and mayonnaise together well.
How to prepare
- ①Pour some sesame oil into a frying pan and stir-fry paprika and imitation crab.
- ②Place the prepared sauce ingredients into ①, and let it cook until it gains a thick consistency.
- ③Heat some sesame oil in a different frying pan, and cook the eggs until they are partially runny.
- ④Add Shrimpea to the chili sauce in ②, stir-fry it briefly, pour it onto the eggs, garnish it with spring onion, and you are finished.
Juri Nishio
From Nagoya City, Aichi Prefecture, her passion for cooking, an inseparable part of daily life, grew after marrying a furniture craftsman. She embarked on self-guided gastronomical research and began cooking classes from her home in 2012. Today, she manages shared kitchens and rental spaces, offering instruction on food and lifestyle from her kitchen studio. Beyond that, she also creates menus and products for businesses. Located in Moriyama Ward, Nagoya City, her kitchen studio is a hub for food-related programs, project planning that brings people together through delicious food and enjoyable activities, and dedicated efforts towards regional revitalization.
@ O I S Y @ O I S Y K I T C H E N # O I S Y # O I S Y cooking class
We Participated in FHA-Food & Beverage 2025 in Singapore.
From April 8th to 11th, ｗe are excited to announce our participation in FHA-Food & Beverage 2025 in Singapore, taking part in the JAPAN Pavilion. Our CRISPY OKARA NUGGETS by Shrimpea are attracting great attention, and many visitors have enjoyed tasting them at our booth. Thank you to everyone who stopped by—we truly appreciate your interest and support.
Shrimpea was launched at the Emperor’s Birthday Reception in Singapore.
On February 27, 2025, Shrimpea attended the Emperor's Birthday Reception hosted by the Embassy of Japan in Singapore. The premier event took place at The Ritz-Carlton, Millenia Singapore, and was attended by about 800 distinguished guests. We were pleased to serve our plant-based seafood at the event and appreciate it for the great welcome. Thank you to everyone who visited our booth. We are excited to continue sharing the future of sustainable dining with the world.
Shrimpea is now available at vegan restaurant chains in Singapore.
We are delighted to announce that Shrimpea is now available at Greendot, Singapore's most popular vegan restaurant chain with 13 locations. Greendot's tasty and sustainable menu now includes the Crispy Okara Sea Mayo Burger, which is made with our CRISPY OKARA PATTIES by Shrimpea. This crispy, plant-based burger has a savory flavor and is topped with creamy vegan mayo, making it a must-have for vegans and foodies alike.
