Prawn Scrambled Eggs

 

 

This is based on a Cantonese dish and gives a very different flavour profile from the ways I normally do eggs.

 

Ingredients:

Prawns (thawed and tail shell removed)

5 eggs

Sesame oil

Vegetable oil

Lemon juice

Chilli paste (Chinese)

Soy Sauce + sugar (or use sweet soy)

Garnish - Sesame seeds & parsley

 

Method:

Make a little sauce first – mix together the soy, sugar, lemon juice, chilli paste, sesame oil – taste to see it isn't too strong (if it is add a dash of water) – mine turned out pretty well balanced.

 

Whisk your eggs with a tablespoon each of sesame oil and  vegetable oil.  I was nervous about doing this but it was ok.

 

Heat your pan and add a mix of oils into it – 1 lot of sesame oil to 2 lots of vegetable oil.  Quickly sautee your prawns (watch out there will be splatter).  Put them into some foil to keep warm.

 

Wipe the pan clean – add more oil and then cook your eggs – if your pan is still too hot they may get a funny texture.  Add back the prawns just before the eggs are done.

 

Put onto your serving plate.  Drizzle your sauce over it and garnish with sesame seeds and parsley.

 

This was tasty – and will inspire me to jazz up my scrambled eggs.