Not only did the husband find this dish delicious, it also used a couple items that we’re trying to finish around the kitchen — prawns, celery and eggs. The only way the recipe could be more perfect is if it could cook itself.
15 mins (Prep: 5 mins. Cook: 10 mins.)
15 medium prawns, shelled
2 tablespoons vegetable oil (I used canola oil)
Ground white pepper
3 small eggs
1 tablespoon milk
4 stalks celery, cut into 1-inch lengths
2 medium cloves garlic, minced
1 teaspoon minced fresh ginger (I used a ginger sauce instead)
Salt and black pepper to taste
1. Drain and rinse prawns, pat dry with paper towels. Sprinkle 1/4 tsp salt over.
2. Whisk together eggs, 1 tsp milk, 1/4 tsp white pepper and 1/4 tsp salt.
3. Heat 1 tbsp oil in a pan over high heat until lightly smoking. Add prawns and stir-fry for 1 min. Add celery, garlic, ginger sauce and stir-fry until celery softens and prawns are just cooked, about 1 min longer. Transfer to a plate.
4. Using the same pan, heat 1 tbsp oil over high heat until lightly smoking. Add eggs, immediately lower heat to medium, and cook without stirring until the bottom layer of egg has set, about 30 seconds. Using a spatula, scrape eggs from sides in towards middle of pan. Continue to cook, scraping eggs from sides in towards the middle, until some large fluffy curds have formed and eggs are about halfway cooked.
5. Add prawns and celery to eggs and gently stir until eggs are just slightly runny. Serve immediately.