1tablespooncornstarch(mix with 2 tablespoon water to make cornstarch slurry)
Instructions
Devein and remove shell, head and tail off your shrimp if whole shrimp. Marinade with 2 teaspoon of Shaoxing wine and 1 teaspoon of salt.
Heat up 2 tablespoon of neutral oil on a pan and cook shrimp until they turn pink and are just cooked. Turn heat off and leave in pan to cool. Do not drain.
In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoon of water to make a cornstarch slurry.
In another large bowl, lightly beat 4 eggs. Add in the shrimp with the oil and the juices that are left in the pan. Add the cornstarch slurry, too. Mix well.
Heat up the pan again, pour in egg/shrimp mixture. Don't disturb it, let the edges start "bubbling". Use chopsticks to lightly scramble the eggs and flip.
Sprinkle with chopped green scallions and cook for 30 more seconds, then serve!