Scrambled Eggs with Prawns
A delicious and authentic stir fries and mains recipe for Scrambled Eggs with Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 4 oz (120 g) prawns (peeled and deveined (small prawns are best))
- • 1/2 teaspoon Shaoxing wine
- • 1/4 teaspoon salt ((*Footnote 1))
- • 1/8 teaspoon white pepper
- • 1/2 teaspoon cornflour
- • 4 Pete and Gerry’s Organic Eggs
- • 1/8 teaspoon salt
- • 1 tablespoon peanut oil
- • 1 spring onions (sliced)
Preparation Steps
Combine the prawns with the marinade ingredients in a small bowl. Let marinate for 5 to 10 minutes.
Combine the egg and salt in a medium-sized bowl. Beat the eggs using a fork or a pair of chopsticks until the yolks are fully broken apart and the eggs begin to froth.
Heat the oil in a medium-sized non-stick pan over medium heat until the oil is medium-hot. Add the marinated prawns. Let cook for 30 seconds without touching them. When the bottoms turn white, flip and cook a bit longer until almost cooked through.
Remove the pan from the heat and pour in the beaten eggs. Let the eggs set around the edges, then gently push the set egg to one side and let the unset egg run into the pan.
Turn the heat to low and return the pan to the heat. Repeat the process of letting the eggs set slightly and then pushing them to the side. If the eggs start to set too fast, remove the pan from the heat completely and use the residual heat to cook the eggs. Cook until the eggs are still slightly creamy, just cooked through, or to your desired doneness. Once done, immediately transfer everything to a serving plate to prevent overcooking.
Garnish with the spring onions and serve immediately. You don’t need any other seasonings for this dish, but you can also pair it with your favorite hot sauce.