Prawn Scrambled Eggs


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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 free-range or organic eggs
  • 3 tablespoons vegetable oil
  • 1 spring onion (scallion), sliced


  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • a few drops of sesame oil


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 hot, stir-fry the prawns in two batches until almost cooked through. Remove the prawns, then wipe the wok clean. Heat the remaining oil and stir-fry the eggs until just beginning to set, then add the prawns and spring onion and gently toss together. Remove from the heat, spoon onto a plate and pour the warm sauce over the eggs to serve.


Of course pretty much anything works here as well. Replace the prawns with scallops, barbecued pork, lobster meat or crabmeat for a real treat.