Chinese scrambled eggs with prawns is an extremely easy dish that is delicious and quick to prepare. Ideal for a weeknight meal after a long day of work.
The salt added after the prawns are rinsed help them become crispier when cooked.
The egg white and cornflour prevents the prawns from over cooking and maintain the best texture possible.
Boil the prawns before adding to the eggs so that they will be cooked at the same time instead of over cooking the eggs.
For best results, you'll need to stir-fry at a fast pace. Easier if you get everything mixed ahead of time and ready before frying.
Eggs absorb cold oil easy so make sure the wok and oil is hot enough before pouring in the mixture so that the eggs will not end up tasting greasy.