Stir-fried prawns with scrambled egg

Peel and devein the prawns. Pat the prawns dry with paper towels. In a bowl, marinate the prawns with 10g Shaoxing wine, 1g white pepper, 1g salt, and 5g cornstarch. Mix well and set aside for 10 minutes.

Crack the 200g eggs into a separate bowl. Add 5g light soy sauce, 1g white pepper, 2g sesame oil, and 2g salt. Whisk the eggs vigorously until well combined and slightly frothy.

Separate the 30g scallions into white and green parts. Mince the 10g ginger and 10g garlic.