滑蛋蝦仁飯Silky Egg and Prawn Rice

Prep 15 min·Cook 8 min·Rest 15 min

1. 1You're here
   Step 1.

   Rub the prawns with half the salt for a minute, rinse well under cold water and pat completely dry with kitchen paper.

   200 g Raw king prawns, peeled and deveined1 tsp Salt (for cleaning and marinade)

   Wok-chan's tip鑊仔貼士

   Salt-rubbing and drying is the restaurant trick for crunchy, not watery, prawns.
2. 2
   Step 2.

   Mix the prawns with the rest of the salt, the cornflour, sesame oil and white pepper. Leave in the fridge for 15 minutes.

   200 g Raw king prawns, peeled and deveined1 tsp Salt (for cleaning and marinade)1 tsp Cornflour½ tsp Sesame oil1 pinch White pepper

   15 minMarinate
3. 3
   Step 3.

   Beat the eggs with the salt, the cornflour water and 1 tbsp of the oil until smooth.

   5 Eggs½ tsp Salt1 tsp Cornflour mixed with 2 tbsp water3 tbsp Cooking oil

   Wok-chan's tip鑊仔貼士

   The cornflour and oil in the egg keep it silky and stop it weeping on the rice.
4. 4
   Step 4.

   Heat 1 tbsp oil in a wok over medium-high heat and stir-fry the prawns for about 1½ minutes until just pink. Tip them into the beaten egg with the spring onion.

   200 g Raw king prawns, peeled and deveined3 tbsp Cooking oil2 stalks Spring onion, finely sliced

   2 minStir-fry
5. 5
   Step 5.

   Wipe the wok, add the last 1 tbsp oil and turn the heat to low. Pour in the egg and prawns.

   5 Eggs200 g Raw king prawns, peeled and deveined3 tbsp Cooking oil

6. 6
   Step 6.

   Using a spatula, push the setting egg from the edge to the centre in big, slow folds. Take it off the heat while it still looks half runny.

   5 Eggs

   2 minStir-fry

   Wok-chan's tip鑊仔貼士

   The heat left in the wok finishes it. If it looks done in the wok, it will be dry on the plate.
7. 7
   Step 7.

   Divide the rice between two plates, slide the egg on top and drizzle with soy sauce.

   400 g Hot freshly cooked rice5 Eggs2 tsp Light soy sauce, to drizzle