Shrimp and Scrambled Eggs

Pat the 200 g shrimp dry. Toss with 0.5 g salt, 1 pinch white pepper and 1 tsp starch to form a thin coating. Marinate in the fridge for 10 minutes. Meanwhile, finely slice the spring onion and complete Step 2.

Crack the 4 large eggs into a clean bowl. Add the remaining 1.5 g salt and beat until the whites and yolks are fully combined with a few bubbles on top.

Warm a nonstick wok over medium heat and add 10 ml oil. Spread the shrimp in one layer and cook, turning, for about 1–2 minutes, until pink outside, loosely curled and nearly opaque in the center. Transfer to a clean bowl; finish cooking when returned to the eggs.

Reduce the heat to low. Add the remaining 10 ml oil and pour in all the beaten eggs. As the edges set, gently push toward the center, letting liquid egg run into the gaps. Form broad soft folds and move to the next step while the eggs are about half set. Briefly lift the wok off the heat if they set too quickly.

Return all the shrimp and add all the spring onion. Gently fold over low heat until combined. The shrimp must be opaque throughout with no gray translucent center. As soon as the eggs are just set and moist with no liquid egg, turn off the heat and plate immediately without browning.