12 oz. shrimp, shelled and deveined 8 large eggs (at room temperature--very important) ½ teaspoon salt, or to taste ⅛ teaspoon ground white pepper (or to taste) 1 teaspoon sesame oil 2 scallions, chopped ¼ cup of Chinese toon sprouts (xiang chun miao - totally optional) ¼ cup canola oil
Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil. Chop the scallions and wash your toon sprouts, if using. Set aside a bit of chopped scallion and toon sprouts for the garnish and add the rest to the egg mixture. Boil about 3 cups of water and toss in your shrimp until they just turn pink. This will be very fast. Drain and give them a quick rinse. Add the warm shrimp to your egg mixture. Next, heat the wok on high until nearly smoking and add ¼ cup canola oil. Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you're making scrambled eggs. You don't want any browned eggs in this dish, just fluffy clouds of egg with your shrimp dispersed throughout.
Once the eggs look done (be careful not to overcook them), transfer to a plate, garnish with scallion/sprouts, and serve with steamed rice.