Scrambled Eggs & Prawn Rice
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- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6-8 large prawns
- 1 tsp baking soda
- salt (to taste)
- white sugar (to taste)
- white pepper (to taste)
- 1 tsp cooking wine
- 2 tsp corn starch
- 5 large eggs
- salt (to taste)
- white pepper (to taste)
- 2 tsp cooking wine
- 3 stalks spring onions (chopped)
- 1.5 cups rice
- 1.5 cups water
- SAUCE (OPTIONAL)
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 100 ml hot water
Instructions
- 1
Beat eggs in a bowl and season with salt, pepper and cooking wine.
- 2
Submerge prawns in ice cold water and baking soda for 15 minutes. Drain water and season prawns with salt, sugar, pepper, cooking wine and cornstarch.
- 3
In a heated pan with some oil, fry prawns till 80% cooked. Remove from pan, then add prawns and spring onions into egg mixture.
- 4
Add half the egg mixture into a small frypan and cook over medium to low heat. Use a spatula to scramble the eggs and form large curds. Remove egg once it's cooked but still slightly runny and creamy.
- 5
Add one serving of rice onto a plate, then pour egg over rice. Drizzle sauce over egg and prawns.