Stir-fried Prawns with Eggs (滑蛋蝦仁)

To cook smooth and silky eggs, just add a bit of milk into the beaten eggs. And don't overcook the eggs and the prawns.

Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 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

Marinade:

• 1/8 tsp salt
• 1/2 tsp Shaoxing wine
• 1/4 tsp cornflour
• pepper, to taste

Method:

1. Rinse prawns and wipe dry with kitchen towels. Mix with marinade well. Set aside.
2. 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.
3. 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.
4. 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.

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