In a bowl, combine the peeled and deveined shrimp with salt, white pepper, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for 10 minutes.
In another bowl, whisk the large eggs with milk (or water), salt, and white pepper until just combined. Do not overbeat.
In a small bowl, combine Shaoxing wine, light soy sauce, sugar, sesame oil, water or chicken broth, and cornstarch. Stir until the cornstarch is dissolved.
Heat cooking oil in a wok or large pan over medium-high heat. Add the marinated shrimp and stir-fry for 1-2 minutes until they just turn pink and are almost cooked through. Remove the shrimp from the wok and set aside.
Add the remaining cooking oil to the same wok. Pour in the egg mixture. Let it set for a few seconds, then gently push and fold the eggs with a spatula until they are half-cooked and still very soft and moist.
Add the cooked shrimp back into the wok with the scrambled eggs. Pour the prepared sauce over everything. Gently toss and stir for about 30 seconds until the sauce thickens and coats the shrimp and eggs, ensuring the eggs remain tender and not overcooked.
Stir in the chopped green onions. Transfer immediately to a serving plate and serve hot with steamed white rice.
Cook this in the app — save it & get tonight’s menu
Get the app
