Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 2, 2024
Wash, peel, devein, and dry shrimp (1 handful) well with a paper towel.
Add shrimp into a bowl and season with salt (to taste), sugar (to taste), and white pepper (⅓ tsp). Mix together.
Mix cornstarch (1 Tbsp) and water (1 Tbsp) to create a slurry, then mix it into the bowl of seasoned shrimp.
Chop scallions (1 stalk) and set aside.
Crack eggs (5–6) into a medium bowl and add chicken bouillon powder (½ tsp), salt (to taste), sugar (to taste), and sesame oil (1 tsp). Whisk well til foamy.
In a medium pan over medium heat, add oil (1–2 Tbsp), then sauté the shrimp til 85% cooked.
Add scallions and shrimp into egg mixture. Mix, then pour shrimp and egg mixture into the pan and slowly pull in the edges using a spatula. Finish cooking til it is scrambled to your liking.
Garnish with scallions, chili oil (optional), and enjoy with rice.
