Chef's Recipes

Neil Perry: Prawn scrambled eggs

Australian Gourmet Traveller Chinese recipe for Neil Perry's prawn scrambled eggs.

By Neil Perry
  • Serves 4
  • 15 mins preparation
  • 20 mins cooking
Neil Perry: Prawn scrambled eggs
Neil Perry: Prawn scrambled eggs

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).


  • 4 eggs
  • 60 ml (¼ cup) vegetable oil
  • 600 gm green king prawns, peeled and cleaned
  • 2 green onions, sliced
  • 80 ml (1/3 cup) light soy sauce
  • 2 tsp white sugar


  • 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.
  • Author: Neil Perry