Prawn Scrambled Eggs

Preparation info
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By Neil Perry

Published 2008

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This dish is so easy; you cook the prawns, scramble the eggs and add the sauce which, with the perfume of sesame, gives this simple dish a great Asian flavour. I can hear you say ‘I don’t eat scrambled eggs for dinner’, but don’t think like that! This is also a perfect lunch with a bowl of rice.


  • 300 g (10½ oz) green king prawns (shrimp), peeled and deveined
  • 2 large


To make the sauce, combine the soy sauce, sugar and sesame oil with 2 tablespoons water in a small pot and bring to the boil, then remove from the heat. Break the eggs into a bowl and lightly break up with a fork.

Heat a wok until almost smoking. Add half the oil and, when h