Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 4 large eggs
  • 1 tbsp water
  • 1/4 tsp salt
  • 1 pinch white pepper
  • 2 tbsp canola oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 stalks scallions, sliced into 1-inch pieces
  • 1 tbsp light soy sauce
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp sugar

Instructions:

  1. In a small bowl, toss the 1 lb shrimp with 1 tsp cornstarch, 1/4 tsp salt, and 1/4 tsp white pepper until evenly coated.
  2. In a second bowl, whisk 4 eggs with 1 tbsp water, 1/4 tsp salt, and 1 pinch of white pepper until pale and frothy.
  3. Heat 1 tbsp canola oil in a wok or large non-stick skillet over medium-high heat until shimmering. Add the shrimp in a single layer; stir-fry for 1–2 minutes until they turn pink and curl into a 'C' shape and reach an internal temperature of 145°F (63°C). Remove shrimp immediately to a plate.
  4. Wipe the pan if needed and add the remaining 1 tbsp canola oil over medium-high heat. Pour in the egg mixture. Let the eggs set for 5 seconds, then gently push them toward the center with a spatula to create large, soft curds. When the eggs are 80% cooked and still glistening, transfer them to the plate with the shrimp.
  5. In the same pan, add the 2 minced garlic cloves, 1 tsp grated ginger, and the white parts of the 2 sliced scallions. Sauté for 30 seconds until aromatic.
  6. Return the shrimp and eggs to the pan. Pour over 1 tbsp light soy sauce, 1/2 tsp toasted sesame oil, and 1/2 tsp sugar. Toss for 30–60 seconds until the sauce thickens into a glossy glaze and the green scallions are wilted.