Neil Perry: Prawn scrambled eggs

AT A GLANCE

  • Serves 4 people

  • 4 eggs
  • 60 ml (ΒΌ cup) vegetable oil
  • 600 gm green king prawns, peeled and cleaned
  • 2 green onions, sliced
  •  
  • Sauce
  • 80 ml (1/3 cup) light soy sauce
  • 2 tsp white sugar
  • A few drops of sesame oil
01   To make the sauce, combine soy sauce, sugar and sesame oil with 80ml water in a small saucepan and bring to the boil, then remove from the heat.
02   Break the eggs into a bowl and lightly break up with a fork. Heat a wok until almost smoking. Add half the oil and, when hot, stirfry the prawns in batches until almost cooked through. Remove the prawns, then wipe the wok clean. Heat the remaining oil and stirfry the egg until just beginning to set, then add the prawns in batches and green onion and gently toss together. Remove from the heat, spoon onto a plate and pour the warm sauce over the eggs to serve.
Variation Of course, pretty much anything works here as well. Replace the prawns with scallops, barbecued pork, lobster meat or crab meat for a real treat.

Recipe:

NEIL PERRY

Photography:

EARL CARTER

Styling:

SUE FAIRLIE-CUNINGHAME

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