Wineshark Cooking Class - Stir-fried Tonkin Jasmine with Sakura Shrimps and Eggs 夜香花櫻花蝦炒蛋

Ingredients (for 4):

• Tonkin jasmine - 160 g
• Salt - 1/2 tsp
• Water - 1 large bowl
• Egg - 5
• Oil - 2 tsp + 4 tbsp
• Salt - 1/4 tsp
• Sakura shrimp - 30 g
• Spring onion - 2 sprigs
• Ginger - 2 slices

Procedures:

1. Put 1/2 tsp of salt in the large bowl of water, then put the tonkin jasmine to soak for 10 minutes.

2. Drip dry and then pick the riper flowers and remove the bottom stamen, then use kitchen paper to wipe dry.

3. Cut the spring onion and ginger into small pieces.

4. Whisk the eggs together with 1/4 tsp of salt and 2 tsp of oil.

5. Heat the wok with 1 tbsp of oil, then add the ginger pieces to cook until fragrant. Then add the sakura shrimp in and stir-fry until fragrant. Remove to cool down. 

6. Mix the spring onion and sakura shrimp with the egg mixture.

7. Heat the wok at medium level, add 3 tbsp of oil and pour in the egg mixture. Continue to stir and push the solid on the side, leaving the liquid in the middle, until the egg is almost 80% done.

8. Add the tonkin jasmine and use chopsticks to mix well. 

9. Serve.