Prawn Fu-yung

Ingredients

  • 3 eggs, beaten; reserve 1 t egg white
  • 1 T finely chopped spring onion
  • 3-4 T oil
  • 225 g uncooked prawns, peeled
  • 2 t cornflour paste
  • 175g green peas
  • 1 T Chinese rice wine or dry sherry
  • salt

Method

  1. Beat eggs with a pinch of the salt and a few pieces of spring onion
  2. Heat a little oil over a moderate heat
  3. Add egg mixture; stir to scramble, then remove
  4. Mix prawns with a little salt, 1 t egg white and cornflour paste
  5. Stir-fry peas in hot oil for 30 seconds
  6. Add prawns and spring onions; stir-fry for 1 min
  7. Stir mixture into scrambled egg with a little salt and the rice wine

Notes

Serves 4