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Shrimp and Silky Scrambled Eggs​
A kid-friendly, diet-friendly dish—tender, flavorful, and silky, thanks to gentle cooking.

Ingredients (Serves 2-3)​
Fresh shrimp: 300g (large/medium; peeled after freezing)​
Pasteurized eggs: 4 (room temp preferred)​
Corn starch: 1 tsp​
Water (for slurry): 1.5 tbsp​
Cooking wine (rice/dry sherry): 1 tsp​
Black pepper: 1 pinch (freshly ground)​
Salt: 2 small pinches (1 for shrimp, 1 for eggs)​
Cooking oil: 2 tbsp​
Chopped green onions: 2 tbsp (green parts; optional)​

Instructions​
Prep shrimp: Freeze shrimp 1 hour for easy peeling. Twist off heads, remove back veins, peel from tail (keep meat intact).​
Clean shrimp: Rinse under water, pat dry. Make a shallow slit on shrimp backs (don’t cut through) to absorb marinade.​
Marinate shrimp: Toss with 1 tsp wine, 1 pinch pepper, 1 pinch salt. Marinate 10 mins at room temp.​
Make egg mix: Crack eggs into a bowl. Mix starch + water into slurry, then add to eggs with remaining salt and green onions (if using). Whisk well; set aside.​
Cook shrimp: Heat oil in a non-stick pan over medium heat. Add shrimp (and green onion whites)；stir-fry 1 min until light pink (not fully cooked).​
Cook eggs: Pour egg mix over shrimp, turn heat to low. Gently push egg edges to center as it sets; fold 2-3 mins until soft curds form.​
Serve: Stop cooking when eggs are creamy (not dry). Sprinkle with green onion greens (if using) and serve immediately (great with rice).​