Shrimp with Scrambled Eggs

Ingredients

• shrimp — 200 g, peeled and deveined
• eggs — 4 large
• scallions — 1 stalk, chopped
• salt — 3/4 tsp total
• white pepper — 1/4 tsp
• cooking wine — 1 tsp
• cornstarch — 1 tsp
• cooking oil — 2.5 tbsp

Steps (beginner-friendly)

1. Pat shrimp dry, then mix with 1/4 tsp salt, white pepper, 1 tsp cooking wine, and 1 tsp cornstarch. Rest 5 minutes.
2. Beat the 4 eggs with 1/2 tsp salt — beat well but don't create too much foam.
3. Heat 1 tbsp oil in a nonstick pan over medium heat. Stir-fry the shrimp 1-2 minutes until just pink and opaque; remove to a plate.
4. Add the remaining 1.5 tbsp oil and reduce the heat to LOW. Pour in the beaten eggs.
5. When the edges start to set but the center is still glossy and runny (about 1 minute), scatter the shrimp on top.
6. Gently fold the eggs over the shrimp once or twice with a spatula, then IMMEDIATELY turn off the heat while the eggs still look slightly underdone — carryover heat finishes them.
7. Slide onto a plate, top with scallions, and serve with rice.