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Main course · Chinese

Jiangnan-Style Prawn and Egg Stir-Fry

15 min Serves 4 ~234 kcal/serving ~£7.80 (£1.95/serving) Contains-nutsDairy-freeKid-friendlyPescatarian

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Ingredients

  • 350 g raw king prawns, peeled
  • 4 large eggs
  • 3 spring onions
  • 1 tsp fresh ginger, grated
  • 1 tbsp light soy sauce
  • 1 tbsp chinese rice wine
  • 2 tbsp groundnut oil

Nutrition (per serving)

Calories
234 kcal
Protein
24 g
Carbohydrate
1.7 g
of which sugars
0.8 g
Fat
14 g
of which saturates
3.4 g
Fibre
0.3 g
Salt
1.32 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toss the prawns with the chinese rice wine and fresh ginger.

  2. 2

    Beat the eggs with a pinch of salt.

  3. 3

    Heat half the groundnut oil in a wok until hot and stir-fry the prawns for 2 minutes, until pink and opaque, then lift out.

  4. 4

    Add the remaining oil and pour in the eggs, scrambling gently until just set.

  5. 5

    Return the prawns to the wok with the light soy sauce and most of the spring onions, and toss together for 1 minute.

  6. 6

    Scatter with the remaining spring onions and serve with steamed rice.

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