Place the shrimp in a large mixing bowl. Add 1 tsp of salt and 1 tsp of baking soda. Toss to mix. Pour in cold water, just enough to cover. Stir to mix again. Pop this in the refrigerator and let it brine for 15 minutes while you prepare other things
Prepare other things:
Trim off about 1-inch of the bottom part. Cut the chives into about 3-inch sections
Crack 4 eggs in a medium bowl, crack in some black pepper and a small pinch of salt. Whisk to mix. Set aside
Preheat the wok or skillet.There's nothing worse than stir-frying on a "cold" wok or skillet. Preheat the wok or skillet until hot and then add cooking oil
Drain off all the brine solution and rinse with water so that we won't be tasting baking soda afterward
Pat the shrimp dry with an absorbent paper towel. This is important for stir-frying or you will end up just steaming the shrimp on a wok/skillet
Cooking:
Place the shrimp in a hot wok/skillet and stir fry until they started to turn pink, about 30 seconds. Add aromatics and stir fry for another 1 minute. and then dish out to a platter. We are not done yet!
Wipe the wok/skillet clean if necessary. Bring the wok and skillet back to hot and then add cooking oil. Pour the eggs in and let them cook for about 30 seconds, when the bottom and edges started to set but still runny in the middle. Then push the edge towards the middle and continue to do so and you'll have large half-cooked scrambled eggs pieces
Add the shrimp and chives back into the wok/skillet. Stir to mix everything and remove from the heat and trasfer to a servig platter. Serve immediately with cooked rice or grains of your choice