Chinese Scrambled Eggs with Shrimp
1/2 lb (250 g) shrimp, peeled and deveined
1 tsp (5 ml) sherry
1/2 tsp (2 ml) cornstarch (cornflour)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
6 eggs, lightly beaten
Chopped cilantro to garnish (optional)
Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl
and toss to combine. Allow to marinate for 10 minutes. Heat the
vegetable oil in a skillet over moderate heat and saute the shrimp for 2
to 3 minutes, until pink and firm. Add the eggs and cook, stirring
frequently, until desired degree of firmness. Sprinkle with optional
cilantro. Serves 3 to 4.
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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