Zhejiang Egg and Prawn Stir-Fry with Garlic
ChineseChinese RecipesDesi eggsMedium
A fragrant Zhejiang stir-fry of eggs and prawns with garlic, ginger and spring onions — quick, savoury and full of flavour.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 eggs
- 150 g prawns, peeled and cleaned
- 3 cloves garlic, chopped
- 1 tsp grated ginger
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 tbsp oil
- 1 tsp cornflour
Method
- Toss the prawns with cornflour, salt and white pepper.
- Beat the eggs with a pinch of salt.
- Heat oil and scramble the eggs until just set, then remove.
- Fry the garlic and ginger for 30 seconds.
- Add the prawns and stir-fry for 2 minutes until pink.
- Return the eggs, add soy sauce and spring onions, and toss gently before serving.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)22 g
Fat (estimate)16 g
Carbs (estimate)4 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook prawns until pink and opaque and eggs until fully set. Allergens: egg, shellfish, soy. Substitute: use chicken pieces instead of prawns. Nutrition figures are estimates only, based on standard per-egg values.