- 1 tbsp oil
- 100g cooked prawns, defrosted if frozen
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- thumb sized knob of ginger (no need to peel)
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- large handful fresh beansprouts
The two most common beansprouts are the green-capped mung bean…
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp soy sauce, plus extra to taste
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
Make it veggieStir-fry chunks of tofu instead of prawns, or add extra veg such as water chestnuts or shredded bok choi.