Cantonese Silky Scrambled Eggs u0026amp; Shrimp

Beat the eggs in a bowl, then mix in chicken powder, white pepper powder, and a cornstarch slurry (1 tsp cornstarch + 1 tsp water). Chop the green part of the green onion and stir it into the egg mixture.

Pat the shrimp dry with a kitchen towel to remove excess moisture for more aromatic stir-frying. Butterfly the shrimp along the back to enhance presentation and ensure even cooking. Season the shrimp with salt, white pepper, and cornstarch.

Heat oil in a pan over medium-high heat. Add the shrimp and the white part of the green onion, then stir-fry until the shrimp are just cooked through. Remove the shrimp and mix them into the beaten egg mixture.

Increase the pan to high heat and add more oil if necessary. Pour the egg and shrimp mixture into the pan. Let it sit for 5 seconds, then gently use a spatula to push the eggs from the edges toward the centre, allowing the raw egg to flow into the spaces and cook.

Cook until the eggs reach your desired consistency (soft and silky is ideal).

Remove from the pan and serve immediately over steamed rice.