The Cantonese Scrambled Eggs & Shrimp My Dad's Made 100,000 Times

Ingredients

• 5 oz shrimp
• 5 egg
• 1 small amount green onion
• 2 tbsp oil
• 0.5 tsp salt
• 0.5 tsp white pepper
• 1 tsp cornstarch
• 1 tsp oil
• 0.5 tsp salt
• 0.5 tsp sugar

Instructions

1. 1

   Peel & cut shrimp: Peel the shrimp by pulling off the shell at the third section, right before the tail. Then, hook a finger underneath to peel off the rest of the shell.

2. 2

   Prepare green onion & eggs: If you cut the shrimp, switch your knife and cutting board out for a clean set or give them a good wash just to be on the safe side. Chop the green onion into small pieces, but keep it separate from the eggs for now. Crack the eggs into a bowl, and add oil, salt, and sugar. The oil will give your eggs a silky texture, the salt seasons the eggs, and the sugar is a stealthy contributor to that light, fluffy texture.

3. 3

   Stir-fry shrimp: Turn the stove to the highest heat, and let the wok heat up for a minute. Add oil, give it a swirl to coat the wok, and add the shrimp. Cook for about 30 seconds, until they are about 80-90% cooked and have almost turned entirely orange.

4. 4

   Stir-fry everything: Turn the stove back on high heat and add the rest of the oil. When the wok is hot (it shouldn't take long, as it's probably still pretty hot from stir-frying the shrimp), pour all of the egg mixture in.

5. 5

   Plate & serve: You don't want the eggs to sit in a hot wok, as they will certainly overcook, so as soon as they are cooked to your liking, take them out of the wok and onto the serving plate. Enjoy!