This dish is so easy; you cook the prawns, scramble the eggs and add the sauce which, with the perfume of sesame, gives this simple dish a great Asian flavour. I can hear you say ‘I don’t eat scrambled eggs for dinner,’ but don’t think like that. This is also a perfect lunch with a bowl of rice.
This recipe is from Neil Perry’s cookbook Balance and Harmony: Asian Food (Murdoch Books, $125, hbk).
Ingredients
Sauce
Method
Main
1.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.
2.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.
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