Pan-Fried Shrimp and Eggs or Jin Har Pan
-Recipe from Colleen Sullivan-Tricomi

Serves 4 to 6

1/2 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
6 ounces uncooked shrimp, shelled, de-veined,cleaned and patted dry
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon scallion, shredded
1 teaspoon ground ginger
1 tablespoon cilantro, chopped
4 eggs, beaten
2 cups peanut oil

In a medium size bowl, mix together egg white, cornstarch and 1/2 teaspoon salt to make marinade.  Place cleaned, uncooked shrimp in marinade and refrigerate 30 minutes.  Excluding oil, combine remaining ingredients in bowl and mix well.

Heat oil in wok or skillet and add shrimp, stirring to separate.  Once shrimp turn pink, remove from pan and add to egg mixture.  Drain all but two tablespoons of oil from pan and reheat.  Pour egg and shrimp mixture into pan.  Spread evenly to form a pancake and fry over medium heat until golden brown on both sides.  Serve hot.

**In China, eggs represent fertility. A charming custom is giving hard-boiled eggs, dyed red, to show happiness as birth announcements. When an odd number is presented, you know a son has been born; an even number means a daughter.