This homey dish, Stir-fried Prawns with Eggs is also very popular in Chinese restaurants. The prawns/shrimps used must be very fresh. Although I can’t find any live prawns here, the frozen, raw ones are still good for making this dish. This dish is like cooking scrambled eggs with prawns. Both of the smell and taste of the eggs with prawns are so good and tempting. No wonder many Chinese people love this dish. This dish looks simple and easy to make. But frying smooth and silky eggs needs some practices and experiences. I learned a little trick from my father to cook smooth scrambled eggs. Just add a bit of milk into the beaten eggs, yet not too much, as you don’t want the eggs too runny. Most importantly, the eggs cannot be overcooked.
Stir-fried Prawns with Eggs (Printable recipe)
- 8 medium prawns/shrimps, about 120gm, peeled and deveined
- 2 eggs
- 2 Tbsp milk
- 20gm baby green peas (frozen)
- 1 Tbsp spring onion, finely chopped
- salt, to taste
- 1/8 tsp salt
- 1/2 tsp Shaoxing wine
- 1/4 tsp cornflour
- pepper, to taste
- Rinse prawns and wipe dry with kitchen towels. Mix with marinade well. Set aside.
- Beat eggs with milk and season with salt. Soak frozen green peas with boiling water for 3 minutes. Rinse with cold water. Drain well. Sprinkle a pinch of salt.
- Heat oil in a frying pan or wok. Add prawns and cook over high heat, until colour changed. Toss in green peas. Quickly stir fry for 1 minute. Dish up and add into the beaten eggs.
- Add some more oil in the pan. Pour in the egg with prawns and peas. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. Sprinkle spring onion. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.