Stir-Fried Eggs with Velvet Shrimp

Cookbook Countdown #1, recipe no. 4, from my selected book for this month, Stir-Frying To The Sky's Edge by Grace Young.

I've made "Stir-Fried Eggs with Velvet Shrimp". We love egg dishes, and especially so when there's shrimps, one of our favourites.

Just as it's name, the shrimps are velvety smooth and crisp tender. The shrimps are marinated in egg white-cornstarch mixture, and according to Grace Young, this is what, which gives the shrimps a crisp silky texture. 

This is a delicious stir-fried egg dish. A very nice dish to serve at dinner time and could easily be a family favourite. I have made this again a few weeks later, and have substitute the peas with a large handful of coarsely chopped cilantro, and it was very fragrant and delicious.

Stir-Fried Eggs with Velvet Shrimp
(adapted from "Stir-Frying To The Sky's Edge", Grace Young)
4 ounces small shrimp, peeled, deveined, and patted dry
4 large eggs, 1 teaspoon egg white reserved
1/2 teaspoon cornstarch
2-1/2 teaspoons Shao Hsing rice wine or dry sherry
1/8 plus 1/4 teaspoon salt
1 teaspoon plus 2 tablespoons peanut or vegetable oil
1/8 teaspoon ground white pepper
1/3 cup chopped scallions
1 tablespoon minced ginger
1/3 cup frozen peas, defrosted

1. In a medium bowl combine the shrimp, the 1 teaspoon egg white, cornstarch, 1/2 teaspoon of the rice wine, and 1/8 teaspoon of the salt. Stir until the cornstarch has dissolved. Stir in 1 teaspoon of the oil. Put the shrimp uncovered in the refrigerator for 15 minutes. Bring the shrimp to room temperature for 15 minutes. In a medium bowl beat the eggs, pepper, and the remaining 2 teaspoons rice wine and 1/4 teaspoon salt.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons oil, add the scallions and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Add the shrimp and stir-fry 1 minute or until the shrimp begins to turn colour but is  not cooked through. Add the peas, swirl the egg mixture into the wok, and stir-fry 1 minute or until the shrimp is cooked through and the eggs are just set but still moist. Do not overcook.

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