Shrimp Scramble

Ingredients

*12 oz. shrimp, shelled and deveined

*8 large eggs (at room temperature)

*1/2 teaspoon salt, or to taste

*1/8 teaspoon ground white pepper (or to taste)

*1 teaspoon sesame oil

*2 scallions, chopped

*3 tablespoons oil

Directions

1. Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. Chop the scallions. Set aside a bit of chopped scallion for the garnish and add the rest to the egg mixture.
2. Heat wok in medium heat, add 1 Tablespoon of oil, stir fried shrimp until they just turn pink, dish up and set aside.
3. Heat the wok on high until nearly smoking and add remaining oil. Swirl the oil around the wok thoroughly and pour in your egg mixture. Return shrimp to wok. Use a wooden spoon or spatula and fold the eggs gently but quickly to create a fluffy clouds of egg with your shrimp dispersed throughout.
4. Once the eggs look done with a little runny in the middle, transfer to a plate, garnish with scallion/sprouts, and serve with steamed rice.

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