Step 1

Wash the shrimp first and then dry them with a paper towel. (Note 4)

Step 2

Frozen vegetables - It's best to thaw them the day before in the refrigerator or the day you're going to cook. That way, when you fry them, they don't form as much water. That way they can sear and ripen faster.

Step 3

Fry the aromatics - Heat the pan or wok over medium-high heat. Add the oil and minced garlic and fry for about 30 seconds.

Step 4

Add the shrimp to the pan and stir-fry until the surface becomes opaque about 2 minutes. Remove the shrimp from the pan and place them on a plate. (Note 5)

Step 5

Fry peas, corn and carrots in the same pan for about 1 minute. (Note 6)

Step 6

Pour in water and sauce and bring to a boil. (Note 7)

Step 7

Add the shrimp back in and immediately pour the beaten eggs into the soup. Stir the soup gently and not too quickly with a spoon (don't stir) so that nice egg ribbons form. Turn off the heat after 2 minutes. (Note 8)

Step 8

Season it with salt (to taste), white pepper and sesame oil. Sprinkle chopped scallions on top. Serve over white rice or egg fried rice.