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