About this recipe: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.
200g peeled prawns
A pinch of salt
1 teaspoon Shaoxing rice wine
1 teaspoon egg white
1/4 teaspoon salt
1 tablespoon cornflour
4 eggs, beaten
2 spring onions, finely sliced
1 tablespoon cornflour mixed with 2 1/2 tablespoons cold water
a pinch white pepper
1/2 teaspoon salt
2 tablespoons oil
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Method Prep:5min › Cook:20min › Ready in:25min
Toss prawns with a pinch of salt and leave for 5 minutes. Rinse and dry the prawns well with kitchen paper.
Mix prawns with cooking wine and egg white and salt (see note). Add 1 tablespoon of cornflour; stir well and set aside.
Bring a pot of water to the boil; add prawns and cook for 30 seconds or a minute. Strain and set aside.
Mix eggs, spring onions, prawns, 1 tablespoon cornflour mixed with 2 1/2 tablespoons cold water, pinch of white pepper and salt together in a bowl.
Heat 2 tablespoons of oil in a wok over high heat; pour in scrambled egg mixture and let it set. Do not move it until the edges begin to set. Stir-fry quickly in a circular movement. As soon as the eggs are cooked, turn off the heat and serve.
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.