1. Thaw the shrimps, marinate them with cooking wine and cornstarch for 15 minutes to get rid of fishy.
2. Wash the cucumber, cut in half, and slice again.
3. Add salt and chicken essence to the egg whites and mix well.
4. Heat the pan, fry the shrimps until they are slightly discolored, about 5-6 minutes cooked.
5. Pour in the cucumbers and fry them until they are broken.
6. Pour the egg whites.
7. Stir gently until the egg whites are solidified.
