Prawns Tomatoes & Egg Stirfry

Name: Prawns Tomatoes & Egg Stirfry
Yield: 4 servings
Cuisine: British
Ingredients: 200 g Fresh/Frozen Shelled Prawns; 1 tablespoon Sake (Rice Wine); 4 Eggs; Salt & White Pepper; 2-3 Tomatoes *cut into chunky pieces; 1 small piece Ginger *finely sliced into strips; 2 Spring Onions *finely chopped; 2-3 tablespoons Canola Oil; 1 tablespoon Soy Sauce; 1/2-1 tablespoon Chilli Garlic Sauce; 1 teaspoon Potato Starch *mixed with 1 teaspoon Water

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very quick and easy dish. Prawns can be replaced with Squid or Tofu. I always serve this dish with freshly cooked Rice, but rice noodles would be good as well. When Tomatoes are in season, a simple dish like this one can be really appreciated.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

200 gFresh/Frozen Shelled Prawns
1 tablespoonSake (Rice Wine)
4Eggs
Salt & White Pepper
2-3Tomatoes *cut into chunky pieces
1small piece Ginger *finely sliced into strips
2Spring Onions *finely chopped
2-3 tablespoonsCanola Oil
1 tablespoonSoy Sauce
1/2-1 tablespoonChilli Garlic Sauce
1 teaspoonPotato Starch *mixed with 1 teaspoon Water

Saved

Steps

1

Place prepared Prawns and Sake in a bowl, massage and set aside.
2

In a separate bowl, lightly beat Eggs and season with a pinch of Salt and White Pepper.
3

Heat a generous amount of Oil in a frying pan over medium-high heat. When the pan is hot, cook Eggs gently stirring until set but still soft. Move it onto a plate.
4

Cook Ginger and Spring Onions fo a minute, then add Prawns and Tomatoes and cook for a few more minutes.
5

When Tomatoes started softening and juice is coming out, add Soy Sauce and Chilli Garlic Sauce. Add Potato Starch and Water mixture to thicken the liquid and mix well.
6

Add the cooked Eggs and gently combine.