Xia Yin Cao Dan

Crack the 6 eggs into a bowl and beat them lightly with a fork until the yolks and whites are well combined but not overly frothy.

Pat the shrimps dry with paper towels and chop them into small pieces, approximately the size of peas.

Heat 2 tablespoons of oil in a wok or large non-stick pan over medium-high heat until shimmering.

Add the chopped shrimps to the hot oil and stir-fry for 1-2 minutes until they turn pink and are just cooked through.

Pour the beaten eggs directly into the wok with the shrimps, stirring constantly with a spatula to create soft curds.

Cook the egg mixture for 3-4 minutes, continuing to stir gently until the eggs are cooked through but still slightly moist and creamy.

Remove the wok from heat and fold in the chopped spring onion, mixing it evenly throughout the egg dish.

Transfer the shrimp egg to a serving plate and serve immediately while hot.