Prawn Fu-yung recipe
information
This is a very colourful dish that is simple to make in a wok. Most of the preparation can be done well in advance.
ingredients
3 eggs, beaten, reserving 5 ml (1 tsp) egg white
15 ml (1 tbsp) finely chopped spring onions
45 - 60 ml (3 - 4 tbsp) vegetable oil
225 g (8 oz) uncooked prawns, peeled
10 ml (2 tsp) cornflour paste
175 g (6 oz) green peas
15 ml (1 tbsp) Chinese rice wine or dry sherry
salt
15 ml (1 tbsp) finely chopped spring onions
45 - 60 ml (3 - 4 tbsp) vegetable oil
225 g (8 oz) uncooked prawns, peeled
10 ml (2 tsp) cornflour paste
175 g (6 oz) green peas
15 ml (1 tbsp) Chinese rice wine or dry sherry
salt
method
1. Beat the eggs with a pinch of the salt and a few pieces of the spring onions. Heat a little oil in a preheated wok over a moderate heat. Add the egg mixture and stir to scramble. Remove the scrambled eggs and reserve.
2. Mix the prawns with a little salt, 5 ml (1 tsp) egg white and the cornflour paste. Stir-fry the peas in hot oil for 30 seconds Add the prawns.
3. Add the spring onions. Stir-fry for 1 minute, then stir the mixture into the scrambled egg with a little salt and the wine or sherry and serve.
2. Mix the prawns with a little salt, 5 ml (1 tsp) egg white and the cornflour paste. Stir-fry the peas in hot oil for 30 seconds Add the prawns.
3. Add the spring onions. Stir-fry for 1 minute, then stir the mixture into the scrambled egg with a little salt and the wine or sherry and serve.
serving amount
serves 4
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