Shrimp with Silky Eggs (滑蛋虾仁)

Instructions

1. 1Toss shrimp with 1 g salt, half the cornstarch and the Shaoxing wine; rest 10 minutes.

   腌虾

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 虾仁发亮、略发黏。Shrimp turn glossy and slightly tacky.

   You know it's right when: 碗底不积水。No liquid pools in the bowl.

2. 2Beat eggs with remaining cornstarch, remaining salt and white pepper until completely uniform.

   打蛋

   🔍 Look for 1 分钟 · 1 minute

   Visual: 蛋液色泽均匀、无蛋白丝。Mixture is one even pale yellow with no white streaks.

   You know it's right when: 提起打蛋器呈细线流下。Lift the whisk: it runs off in a thin ribbon.

3. 3Sear shrimp in 15 ml oil over medium-high heat 40 seconds until just pink; remove to a bowl.

   滑虾

   🔍 Look for Medium-high 40 秒 · 40 seconds

   Visual: 虾仁卷成松C形、转白。Shrimp curl into a loose C and turn opaque.

   You know it's right when: 仍有弹性、不发硬。Still springy, not firm.

4. 4Lower heat to low; pour egg mixture into the pan with remaining oil and let it sit 15 seconds.

   入蛋

   🔍 Look for Low heat 15 秒 · 15 seconds

   Visual: 边缘刚凝、中间仍流动。Edges just begin to set while the centre stays liquid.

   You know it's right when: 出现一圈薄白边。A thin opaque rim forms.

5. 5Push the set curds from the edge toward the centre in slow sweeps; fold in the shrimp.

   推蛋

   🔍 Look for Low heat 60 秒 · 60 seconds

   Visual: 形成软絮，表面仍湿润发亮。Soft folds form; the surface still looks wet and glossy.

   You know it's right when: 蛋已成形但会颤。Eggs hold a shape but jiggle.

6. 6Turn off the heat, scatter scallion and serve immediately.

   出锅

   🔍 Look for 10 秒 · 10 seconds

   Visual: 奶白蛋絮中透出粉虾。Creamy curds with pink shrimp peeking through.

   You know it's right when: 无焦斑、不澥水。No browned spots, no liquid runoff.