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Prawn Fu Yung

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Serves: 4-6
1 tbsp vegetable or peanut oil
115g / 4 oz raw prawns, peeled and deveined
4 eggs, lightly beaten
1 tsp salt
pinch of white pepper
2 tbsp finely chopped Chinese chives

In a preheated wok or frying pan, heat the vegetable or peanut oil and stir-fry the prawns until they begin to turn pink.

Season the beaten eggs with the salt and pepper and pour over the prawns. Stir-fry for 1 minute, then add the chives.

Cook for a further 4 minutes, stirring all the time, until the eggs are cooked through but still soft in texture, and serve immediately.

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