How to Make Scrambled Egg Shrimp?

How to handle shrimp roe(fresh shrimp must be used for the best taste)
Three steps—"cleaning", "marinating", and "quick-frying" are crucial.
"Cleaning"—remove the sand vein from fresh shrimp, freeze for 30 minutes, peel into shrimp roe, rinse with clear water, and drain.
"Marinating"—use kitchen paper to remove the moisture from the shrimp roe. Place the shrimp roe in salt, cooking wine, white pepper,egg white, starch, and mix thoroughly."Quick-frying"—heat the pan with oil, warm at about four (40% heat), add the shrimp roe and stir-fry until they turn red; remove from the pan.How to stir-fry eggs
Egg liquid should be mixed with a little water starch. Ensure the oil is hot enough, use slightly more oil, and move the pan to coat it evenly.Stir-fry quickly; this makes the texture fluffy and tender. MATERIALS:
250 grams of shrimp, 6 small-sized local eggs INGREDIENTS: 2 tablespoons of vegetable oil, 1 teaspoon of cooking wine, 3 green onions, 3 ginger slices,
1 teaspoon of salt, 1 tablespoon of white pepper, 1 tablespoon of egg white, a little bit of white pepper,half a tablespoon of cornstarch, and one tablespoon of water starch PREPARATION:
Prepare the materials. Clean the shrimp and freeze for 30 minutes beforehand.
Remove the shell to get the shrimp roe, cut along the back, mix with salt for 5 minutes, wash off the salt, and use kitchen paper to absorb excess moisture.
Marinate the shrimp roe in salt, cooking wine, white pepper, egg white, and dry starch; mix thoroughly.
Add cornstarch and marinate briefly. Beat the eggs into a liquid and add water starch.Heat oil in a pan, sauté the green onions and ginger until fragrant, then remove. Pan-fry the shrimp roe, once done, remove them from the pan.Reheat some oil in the pan, pour in the egg liquid. Do not stir at first; when the edges start to solidify, add the cooked shrimp balls. Use a spatula to quickly stir and form circles until most of the egg is set.



Turn off the heat once the eggs are mostly set; avoid overcooking them.
TIPS:
Use salt to wash away the mucus from the surface of the shrimp roe for crispier and tastier results.
Drying the shrimp roe before marinating helps it better absorb the seasonings.



Only use fresh shrimp, as freezing them for a few minutes makes peeling easier.Adding water starch to the egg liquid ensures a fluffier texture. To achieve tender eggs, ensure the oil is well heated and not too much. Mix and let it sit for a moment, then beat the egg liquid with water starch and mix well.
5. Heat oil in a wok, add scallions and ginger to stir-fry until fragrant, then add shrimp and stir-fry until scattered before removing.
6. Pour oil into the wok again, heat it up, then pour in the egg liquid.



7. Do not stir at first; when the edges of the egg start to set, add the well-stirred shrimp.Shrimp balls.
8. Use a spatula to quickly stir and scatter the eggs.
9. Turn off the heat once most of the egg liquid is set, to avoid overcooking the eggs.



Tips:
◎Use salt to wash the surface mucus off the shrimp first; this will make the cooked shrimp crispier and tastier.
◎Dry the shrimp thoroughly before marinating; it will better absorb the seasoning.
◎Only use fresh shrimp for best results; freezing fresh shrimp for 20-30 minutes makes them easier to peel.
◎Adding water starch to the egg liquid can make the eggs more fluffy and tender.
◎When stir-frying eggs, ensure the oil is hot to prevent excessive absorption of oil, resulting in a softer texture.