Prawns and softly scrambled eggs
Prawns and eggs cook gently together in this Cantonese-style combination.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Makes
- Serves 2
Your new skill: Practise timing and combining the separate parts.
Prawns and eggs cook gently together in this Cantonese-style combination. Low heat gives you time to stop before the eggs become dry.
Your ingredients
Get ready: Two bowls, non-stick frying pan and spatula.
- Shrimp: 140 g shrimp, peeled and deveined
- Shrimp: ⅛ tsp salt
- Shrimp: 1 pinch ground white pepper
- Shrimp: ½ tsp cornflour
- Eggs: 5 large eggs
- Eggs: 2 tbsp water
- Eggs: ¼ tsp salt
- Eggs: 1 pinch ground white pepper
- Eggs: ¼ tsp sesame oil
- 1½ tbsp neutral cooking oil
- 1 spring onions, finely chopped
Let’s make it
-
Season the prawns
Pat prawns dry, then mix with their salt, pepper and cornflour. Beat eggs in another bowl with water, egg-seasoning salt and pepper, and sesame oil.
-
Cook the prawns
Warm oil over medium heat and fry prawns in one layer, turning until opaque and cooked through. Transfer to the egg bowl, keeping the oil in the pan.
-
Lower the heat
Pour the egg-and-prawn mixture into the pan and turn heat low. As the base sets, gently push cooked egg aside so uncooked egg reaches the pan.
-
Finish softly
Continue until all egg is set and the prawns are thoroughly hot. Add spring onion and serve immediately. Gentle heat is the skill to practise here.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool promptly, put in a covered fridge container within 1–2 hours and use within 48 hours. Reheat only once until steaming hot throughout.
