• 150 gram shrimp, shelled
• ½ egg white, beaten lightly
• 1 Tbs. cornstarch
• Salt
• 6 eggs, beaten
• 2 Tbs. green Onions, chopped
• 5 Tbs. vegetables oil
• 1 cup oil for deep-frying

• Remove black veins from the raw shrimp.
• In a bowl, heat together egg white, cornstarch and ¼ tsp. salt.
• Add shrimp and mix well. Let it stand for 30 minutes and drain.
• In a separate bowl, combine 6 eggs with ½ teaspoon salt.  Beat well.
• In a wok, heat oil over medium high. Add shrimp and stir quickly for just a moment. Scoop out with a strainer and drain.
• Combine cooked shrimp with the beaten eggs.
• In a wok heat 5 Tbs. vegetables oil and briefly stir-fry chopped green onions. Then pour egg-shrimp mixture into the wok all at once. Stir quickly but thoroughly. When half set, transfer to a plate.

Make 5-8 servings.