In a bowl, add in prawns, 1.5 tbsp of corn starch, 1 tsp of white pepper, 1 tsp of salt, and 1.5 tbsp of Chinese Cooking Wine. Mix and set it aside when you prepare the eggs.
In a separate bowl, add 6 eggs, salt and pepper to season, 2 tbsp of cold water, and green onion. Mix to beat the eggs.
In a pan, add in oil (around 2 tbsp), and turn the heat up medium-high. Once the pan is hot, add in the shrimp and cook for 2-3 minutes or until shrimp is pink and 90% cooked. Remove the shrimp and set aside.
In the same pan, add another 2 tbsp of oil (optional), and pour in the eggs. Let the egg sit for around 20 seconds or until the edges are slightly cooked. PULL IN THE EGGS, don’t scramble it, and let it sit for another 10 seconds. Repeat this process 2-3 times.
Add back in the shrimp and keep pulling in the sides and folding the egg rather than scrambling the eggs until the eggs are fully cooked. This process will take around 1-2 minutes.
Make sure not to overcook the eggs, as the egg will continue to cook even when you remove it.