Cantonese Shrimp and Eggs

Place the peeled, deveined shrimp in a medium bowl. Add 1 tsp neutral oil, the sugar, 1/4 tsp salt, 1/8 tsp white pepper, and 1/2 tsp cornstarch. Toss well and let the shrimp sit while you prepare the eggs.

Crack the eggs into a large bowl. Add the sesame oil, the remaining 1/2 tsp salt, and the remaining 1/4 tsp white pepper. In a small bowl, stir 1 tsp cornstarch with 1 tbsp water to make a smooth slurry. Pour the slurry into the eggs and beat for about 30 seconds, until the mixture looks well blended and slightly foamy.

Heat a wok or large skillet over medium heat until very hot and just starting to smoke. Add 1 tbsp neutral oil and swirl to coat. Spread the shrimp in a single layer and cook briefly until they turn pink on the outside but are still slightly translucent in the center. Remove them to the bowl.

Turn the heat up to high. Once the wok is smoking lightly again, add the remaining 3 tbsp neutral oil and swirl it around the pan.

Pour in the beaten eggs. As soon as they begin to puff and set around the edges, gently push them across the wok with a spatula to form soft folds.