Soft and creamy scrambled eggs come together with tender shrimp in this delicate, unfussy take on a comforting Chinese dish.

Directions

1. Combine the shrimp with the marinade ingredients in a small bowl. Let marinate for 5 to 10 minutes.
2. Combine the egg and salt in a medium-sized bowl. Beat the eggs using a fork or a pair of chopsticks until the yolks are fully broken apart and the eggs begin to froth.
3. Heat the oil in a medium-sized non-stick pan over medium heat until the oil is medium-hot. Add the marinated shrimp. Let cook for 30 seconds without touching them. When the bottoms turn white, flip and cook a bit longer until almost cooked through.
4. Remove the pan from the heat and pour in the beaten eggs. Let the eggs set around the edges, then gently push the set egg to one side and let the unset egg run into the pan.
5. Turn the heat to low and return the pan to the heat. Repeat the process of letting the eggs set slightly and then pushing them to the side. If the eggs start to set too fast, remove the pan from the heat completely and use the residual heat to cook the eggs. Cook until the eggs are still slightly creamy, just cooked through, or to your desired doneness. Once done, immediately transfer everything to a serving plate to prevent overcooking.
6. Garnish with the green onions and serve immediately. You don't need any other seasonings for this dish, but you can pair it with your favorite hot sauce if desired.

Farm Team Tips

You can either use 1/4 teaspoon of kosher salt or a scant 1/4 teaspoon of fine sea salt.

To make this dish gluten-free, use dry sherry to replace the Shaoxing wine.