Dongbei-Style Braised Prawns with Tomato and Egg
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Ingredients
- 400 g raw king prawns, peeled
- 3 tomatoes, roughly chopped
- 3 large eggs
- 3 spring onions
- 1 tbsp light soy sauce
- 1 tsp caster sugar
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 233 kcal
- Protein
- 24.7 g
- Carbohydrate
- 4.7 g
- of which sugars
- 3.5 g
- Fat
- 12.6 g
- of which saturates
- 3 g
- Fibre
- 1.2 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with a pinch of salt.
- 2
Heat half the groundnut oil in a wok until hot and pour in the eggs, scrambling briefly until just set, then lift out.
- 3
Add the remaining oil and stir-fry the tomatoes with the caster sugar for 3 minutes, until softened into a sauce.
- 4
Add the prawns and stir-fry for 3 minutes, until pink and opaque all the way through.
- 5
Return the egg to the wok with the light soy sauce and most of the spring onions, and toss together for 1 minute.
- 6
Scatter with the remaining spring onions and serve with steamed rice.
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