Bring a pot of water to a boil. In the meantime, butterfly the shrimp by making a shallow cut on the “spine” of the shrimp. This will improve the texture.
Blanch the shrimp for about 10 seconds or as soon as they turn light pink color. Remove them with a slotted spoon and transfer them into a large bowl. Quickly rinse under room temperature water and pat them dry with a paper towel.
In a large bowl, gently whisked the eggs with seasonings from salt to scallions. In a separate small bowl, make a slurry by combining starch with 2 tbsp water and stir well. Add the slurry to the egg mixture.
Add the shrimp to the egg mixture. Gently stir to fold them in. Please do not over-whisk the eggs.
Start cooking:
In a large non-stick saute pan, preheat it over medium heat until the pan feels warm but not hot. Add the oil and swirl it around the pan.
Carefully pour in the egg and shrimp mixture. Cook over gentle medium heat for about 3-4 minutes. Use a wooden spoon to push around the eggs as if you are making soft scrambled eggs.
Once the eggs are set but still soft and runny, turn off the heat and transfer them out of the pan onto a serving plate. Garnish with more scallion, sesame oil, and a small dash of white pepper.
Serve hot with a bowl of steamed rice!
Notes
I recommend using a large non-stick pan to make this dish.
The egg texture should be soft, creamy, and silky. Please do not over-whisk the eggs. Gently combine the egg whites with the egg yolks.
For this recipe, I recommend using a small-sized shrimp about 26 to 30 counts per pound white shrimp for the best texture.
The shrimp eggs dish is a very fast and popular lunch item in Asia. The texture is soft and creamy yet tastes savory and delicious. The dish is light yet full of flavor. The go-to pairing is always a bowl of steamed white rice. The creamy soft scrambled eggs are the perfect pairing for rice!