Tuesday, September 10, 2013

Stir Fry Silky Scrambled Egg with Prawns

I used to have scrambled eggs with tomatoes when I was younger. It was cooked by my aunt and usually the egg was fried till it's brown and fragrant.

I preferred it more fluffy and moist. Here, I added prawns to it to make more tasty.

  • 2 Egg
  • 8 - 10 small Prawn, shelled and de-veined
  • 1 small Tomato
  • 1 teaspoon Cooking Oil
  • 1 stalk Spring Onion, diced

  • 1/2 teaspoon Cooking Wine
  • a dash of Pepper
  • a pinch of Salt
  • 1/4 teaspoon Cornflour

  • 2 tablespoon Chicken Stock
  • 1/2 tablespoon Cornflour
  • a pinch of Salt

How to do it:
  1. Marinate prawns with the marinade and set aside in the fridge till ready to be used.
  2. Gently slice an 'x' on the surface (skin) of the tomato.
  3. Place in a pot of boiling water to cook till the skin curl out.
  4. Drain and place the tomato in cold water.
  5. Peel off the tomato skin and dice.
  6. Mix diced tomato with cooking oil and set aside.
  7. Heat pan with a tablespoon oil.
  8. Pan fry prawns till about 80% cooked.
  9. Dish and set aside.
  10. Beat eggs with salt.
  11. Add in prawns, tomatoes, spring onions and chicken stock premixed with cornflour.
  12. Give it a gently mix to blend all ingredients together.
  13. Heat a pan with 2 tablespoon cooking oil.
  14. Pour egg mixture into the pan.
  15. Reduce heat and cook till egg begins to solidify.
  16. Dish out when the egg is about 90%.
  17. The remaining heat will continue to cook the egg without browning it giving it the silky texture.

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