Udang dan Telur ala Kanton

Instructions

1. Add the peeled, deveined shrimp to a medium bowl, along with the oil, sugar, salt, white pepper, and cornstarch. Mix until well combined.
2. Crack the eggs into a large bowl, and add the white pepper, sesame oil, and salt. Prepare the cornstarch slurry. You’ll add it right before you’re ready to cook the eggs. Beat the eggs until large bubbles form—about 30 seconds, maybe a little longer if you’re not so confident beating eggs.
3. Preheat your wok over medium heat until it’s just starting to smoke. Add 1 tablespoon of oil around the perimeter. Spread the shrimp in one layer, and cook until they’ve juuust turned orange. They should still look a bit raw in the center. Transfer back to the marinating bowl. They will finish cooking later.
4. Stir up your cornstarch slurry to make sure the cornstarch is dispersed in the water, and add it to the eggs. Beat a few times to make sure the cornstarch is incorporated and the eggs are aerated. Increase the heat to high.
5. When the wok begins to smoke again, add the remaining 3 tablespoons of oil, followed by the eggs. They will immediately puff up and cook. Quickly use your wok spatula to gently push the eggs across the wok. Do this a few times.
6. When the eggs are beginning to set but still mostly runny, add the shrimp. As you push the eggs around, layers of egg will cook and pile on top of each other, creating a fluffy effect, and the shrimp will get distributed throughout the eggs. As the egg cooks, you can fold it on top of itself.
7. When the eggs are still a bit wobbly looking, but mostly cooked, sprinkle the scallions over the top. Give one or two final stirs to combine, then transfer to a serving plate. The dish will continue to cook in the minutes before you eat!