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Shrimp quickly stir-fried with fluffy scrambled egg — one of the fastest dishes in the Cantonese repertoire.
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Quick to make and a frequent guest on home tables. Keeping the egg fluffy and not overcooking the shrimp are what separate a good version from a great one.
Peel and devein the shrimp, then rub with 1 tsp cooking sake and the potato starch.
Beat the eggs and mix in 1/4 tsp of the salt.
Heat a generous amount of oil in a pan and quickly stir-fry the shrimp until about 80% cooked; remove.
Pour the beaten egg into the same pan and stir gently with large folds until just softly set.
Return the shrimp to the pan and toss briefly, seasoning with the remaining salt and cooking sake.
Add the green onion and sesame oil, give it one final toss, and serve.