- Rinse tomatoes and cut into wedges. Wash the shrimps and add a dash of salt to the shrimps. Set aside.
- Blanch tomatoes and shrimps in boiling water. Beat the eggs with 1/2 tsp of corn starch and 1 tsp of water. Stir fry egg mixture till softly set. Set aside.
- Cook little oil, 390 ml of water (about 1 bowl), tomatoes, scrambled egg, shrimps and seasonings for 3 to 5 minutes.