Cantonese Shrimp Scramble - cooking recipe

Ingredients

5 large eggs
1/2 lb medium raw shrimp, peeled and deveined
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon fish sauce
1 tablespoon vegetable oil
1 green onion, thinly sliced

Preparation

Break eggs into a large bowl; beat with a fork until thoroughly blended but not frothy.
Add shrimp, cornstarch, salt, and fish sauce; mix well.
Place a medium frying pan over high heat until hot.
Add oil, swirling to coat surface.
Add egg mixture and cook undisturbed until eggs are almost set, about 1 minute.
Stir eggs gently with a spoon and continue cooking until shrimp turn pink and eggs form creamy curds, about 2 minutes.
Sprinkle with green onion and serve.