Chinese Scrambled Eggs with Shrimp

Step 1

In a bowl, add the shrimp, salt, and white pepper. Mix together well. Toss in the cornstarch and mix again until fully coated.

Step 2

Mix together 1/2 tsp cornstarch and 1/2 tbsp water to make a starch slurry.

Step 3

Combine the eggs, salt, sugar, sesame oil, and white pepper powder, starch slurry and chopped scallions together in a bowl. Whisk until fully mixed.

Step 4

In a wok or pan, add 1 tbsp oil over medium high heat. Place the shrimp in the pan and cook until they're 80% of the way done. Remove from the heat and transfer the shrimp into the egg mixture.

Step 5

Wipe the wok or pan down clean. Heat the remaining tbsp of oil over medium-high heat.

Step 6

When the wok starts smoking, add the egg mixture and let this cook for about 30 seconds. The sides of the egg mixture should bubble and puff up.

Step 7

Using a spatula, lift the cooked layer of eggs and fold it on top of the uncooked eggs. Continue to do this 3-4 times. Do not scramble or mix the eggs vigourously or else it won't be silky

Step 8

Turn the heat off and continue to fold and layer the eggs until your desired doneness. Keep in mind that the residual heat will continue to cook the eggs.

Step 9

Transfer to a plate and serve immediately.