Ingredients:
 | 150 gram shrimp, shelled |
| ½ egg white, beaten lightly |
| 1 Tbs. cornstarch |
| Salt |
| 6 eggs, beaten |
| 2 Tbs. green Onions, chopped |
| 5 Tbs. vegetables oil |
| 1 cup oil for deep-frying |
|
Instructions:
| Remove black veins from the raw
shrimp. |
| In a bowl, heat together egg white,
cornstarch and ¼ tsp. salt. |
| Add shrimp and mix well. Let it stand
for 30 minutes and drain. |
| In a separate bowl, combine 6 eggs
with ½ teaspoon salt. Beat well. |
| In a wok, heat oil over medium high.
Add shrimp and stir quickly for just a moment. Scoop out with a strainer and drain. |
| Combine cooked shrimp with the beaten
eggs. |
| In a wok heat 5 Tbs. vegetables oil
and briefly stir-fry chopped green onions. Then pour egg-shrimp mixture into the wok all
at once. Stir quickly but thoroughly. When half set, transfer to a plate. |
Makes 5-8 servings. |
