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It’s been really long since I’ve posted something here! I shall try to post more frequently from now on (-: Anyway, I saw a photo of a scrambled eggs & prawns with rice dish on instagram months back and it looked so good!
It’s apparently a common dish in Hong Kong but I’ve never tried it before. Decided to replicate it myself although I’ve totally no clue what sauce and seasonings they usually use.
It’s probably not the same as what they have in Hong Kong, but the dish did taste appetizing enough!
These are the main ingredients – rice, eggs, prawns and spring onion.
First, submerge the prawns in ice cold water with baking soda for 10-15 minutes in order to get crunchy and juicy prawns. After that, drain the water and season with some salt, sugar, pepper, cooking wine and cornstarch.
Beat the eggs in a bowl and season with salt, pepper and cooking wine.
Fry the prawns till about 80% cooked. Remove from pan.
Meanwhile, cook the rice.
Add the cooked prawns and spring onions to the beaten eggs.
Cook the eggs one serving at a time. As this recipe serves 2, I cooked half the egg mixture each time. Make sure to use medium to low heat while cooking the eggs so they will stay creamy and liquidy.
While the eggs are cooking, use a spatula to scramble the eggs so that they form big curds. Remove the eggs once they are cooking to your liking.
I personally liked slightly runny and undercooked eggs, but if you prefer fully cooked eggs, you can cook until they are no longer runny. It won’t taste as good though!
Add a serving of rice onto a plate and place the cooked egg over the rice. I believe in Hong Kong, they use shallot oil in their sauce to add more fragrance.
What I used was a simple mixture of dark soy sauce, sesame oil and hot water. Definitely not the best sauce but it was good enough!
Look at the huge curds of runny egg! This was a simple, but aesthetic and appetizing meal. If the rice was fried instead of plain, it would be even better!
Scrambled Eggs & Prawn Rice
Ingredients
PRAWNS
- 6-8 large prawns
- 1 tsp baking soda
- salt to taste
- white sugar to taste
- white pepper to taste
- 1 tsp cooking wine
- 2 tsp corn starch
EGGS
- 5 large eggs
- salt to taste
- white pepper to taste
- 2 tsp cooking wine
- 3 stalks spring onions chopped
RICE
- 1.5 cups rice
- 1.5 cups water
- SAUCE OPTIONAL
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 100 ml hot water
Instructions
- Beat eggs in a bowl and season with salt, pepper and cooking wine.
- Submerge prawns in ice cold water and baking soda for 15 minutes. Drain water and season prawns with salt, sugar, pepper, cooking wine and cornstarch.
- In a heated pan with some oil, fry prawns till 80% cooked. Remove from pan, then add prawns and spring onions into egg mixture.
- Add half the egg mixture into a small frypan and cook over medium to low heat. Use a spatula to scramble the eggs and form large curds. Remove egg once it's cooked but still slightly runny and creamy.
- Add one serving of rice onto a plate, then pour egg over rice. Drizzle sauce over egg and prawns.
