Cut a cross on each tomato (opposite the stem). Leave them in hot water (just boiled) for 1-2 minutes. Take out and peel the skin off from the cross-cut. Then dice them into small cubes (see note).
Crack the eggs into a bowl. Add 1 tablespoon of water. Whisk until smooth.
Heat up the oil over high heat in a pot/wok. Fry scallions and papery dried shrimp until fragrant.
Stir in the tomato pieces. Leave to cook until they become a little mushy. Pour in water then cover with a lid.
When the water begins to boil, turn the heat down. Uncover and slowly pour in the egg. Swirl around with a spoon.
Add salt, ground white pepper & sesame oil. Sprinkle over the chopped coriander.
Video
Notes
It’s not compulsory to remove the tomato skin. Please feel free to leave it on if you prefer.