蝦仁炒滑蛋

Marinate the shrimp with white pepper, sesame oil, chicken powder and Shaoxing wine for 10 minutes. Dice the spring onion. Beat the eggs and season with a little salt and white pepper.

Stir-fry the shrimp until half-cooked, then dish out and set aside.

Heat a tablespoon of oil in the wok, pour in the eggs and lower to a gentle heat. Add the chopped spring onion and toss the eggs until half-set, then return the shrimp to the wok.