Prawn scrambled eggs

You can swap in other seafood, like scallops or crab meat, in this simple stir-fry.
You can swap in other seafood, like scallops or crab meat, in this simple stir-fry. Photo: William Meppem

I love scrambled eggs and prawns, especially when combined with this dressing – it’s such a simple dish and, above all, delicious (I also like crab meat or scallops with the eggs). All it needs to be a well-balanced meal is some boiled Chinese broccoli with oyster sauce, and rice – so I have included my recipe for perfect boiled rice. If you want a vegetarian version of this recipe, substitute the prawns with some chunks of eggplant, fried until golden brown.


2 large eggs

3 tbsp vegetable oil

300g uncooked king prawns, peeled and deveined

1 spring onion, sliced


2 tbsp light soy sauce

1 tsp sugar

a few drops of sesame oil


1. To make the sauce, combine the soy sauce, sugar and sesame oil with 2 tablespoons of water in a small pot and bring to the boil, then remove from the heat.

2. Break the eggs into a bowl and lightly break up with a fork.

3. Heat a wok until almost smoking. Add half the vegetable oil and, once it's hot, stir-fry the prawns in two batches until almost cooked through.

4. Remove the prawns then wipe the wok clean. Heat the remaining oil and stir-fry the egg until just beginning to set, then add the prawns and shallot and gently toss together. Remove from the heat, spoon onto a plate and pour the warm sauce over the eggs to serve.


1. Place two cups of jasmine rice in a small pot, cover with running cold water, then pour the water out. Repeat two or three times.

2. Cover the rice with cold water (about 3 cups), seal the pot with a lid, place over medium-high heat and bring to the boil. Immediately reduce the heat to low and simmer, covered, for another 20 minutes until the water has completely evaporated.

3. Turn off the heat and allow the rice to sit, covered, for at least another 10 minutes. Fluff with a fork before serving.