Chef's Velvet Scrambled Eggs with Shrimp

Crush 10g of garlic with the flat side of a chef's knife and mince finely. Then slice 1 stalk of green onion into fine green onion flakes and set aside.

Spread out paper towels and place 150g of rinsed shrimp on them. Press gently to thoroughly absorb moisture until dry. Transfer to a bowl, add 1 tsp salt, about 1/4 beaten egg, and 1 tbsp cornstarch. Coat evenly until a sticky protective starch layer forms around the shrimp.

Crack the remaining 5 eggs into a bowl. Whisk rapidly using a wire whisk until the egg whites and yolks are fully blended into a uniform egg liquid.

Combine 1 tsp white pepper powder, 1 tsp salt, and 1 tsp sugar in a small bowl. Pour in 200ml chicken broth and whisk until seasonings are thoroughly dissolved.

Heat a wok over medium heat, add 2 tbsp cooking oil, then add the marinated shrimp. Pan-fry over medium heat until both sides turn pinkish-red with a slight golden aroma (about 80% cooked). Turn off heat, remove shrimp and set aside, leaving residual oil in the wok.

Turn heat to high using residual oil. Add minced garlic and stir-fry until fragrant, then add green onion flakes and saute briefly. Pour in the prepared broth sauce and bring to a rolling boil over high heat. Add 1 tbsp cornstarch slurry and stir rapidly to thicken into a clear, glossy gravy.

Maintain high heat. Pour the beaten eggs into the center of the boiling gravy, then top with the pan-seared shrimp. Use a wooden spatula to slowly push and fold the egg mixture from the outer edges inward. Once soft, silky, semi-curdled waves form, turn off the heat immediately.

Drizzle 1 tsp sesame oil over the eggs after turning off heat. Gently fold with a wooden spatula to incorporate aroma, then smoothly transfer the silky scrambled eggs and shrimp onto a serving platter.