Silky Chinese Scrambled Eggs with Prawns (Shrimps)
Lazy Sunday dinners don’t get much better than this: Chinese scrambled eggs with prawns, served over a fluffy bed of rice and finished with a drizzle of chilli oil. It’s one of those dishes that’s ridiculously simple yet so comforting and packed with flavour. Think silky, fluffy eggs and juicy prawns, all made in under 20 minutes. Perfect for when you’re craving something delicious but don’t want to spend hours in the kitchen. If you’ve never tried the magic of Chinese-style scrambled eggs, now’s your chance to fall in love with them!
Hey, I'm Verna!
About this recipe..
This Chinese silky scrambled eggs with prawns recipe is all about getting that perfect, melt-in-your-mouth texture with minimal effort. The star of the dish? Cornflour water. This trick transforms your scrambled eggs into the silkiest, fluffiest clouds of goodness. Instead of relying on milk or butter like many Western scrambled egg recipes, the cornflour water prevents the proteins in the eggs from over-coagulating, keeping them tender and luscious.
Add juicy prawns for a hit of seafood goodness, and serve it all over a bed of rice to soak up all that delicious sauce. The final touch is a drizzle of chilli oil for just the right amount of heat. It’s a quick, satisfying meal that comes together in a flash and is bound to become a weeknight favourite. Whether you're craving a comforting dinner or something easy to impress guests, this dish has you covered!
Ingredients
For the eggs:
- 3 eggs
- A handful of prawns or shrimp
- 1 tsp Chinese cooking wine
- Pinch of salt & pepper
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
Optional toppings:
- Spring onions, finely chopped
- Chilli oil
- Sesame oil or sesame seeds
Pair it with
Instructions
1. If using raw prawns, clean and devein them. For frozen prawns, ensure they’re defrosted. Pat dry with a paper towel.
2. In a bowl, whisk together the eggs, Chinese cooking wine, salt, and pepper. Marinate on the side for 5 minutes
3. In a small cup, mix the cornflour with water until dissolved, then stir it into the eggs. This step is key for that silky texture!
4. Heat a non-stick pan over medium heat and lightly grease with a splash of oil. Add the prawns and cook for 1-2 minutes per side until they turn pink. Remove from the pan and mix in with the beaten eggs.
5. Lower the heat to medium-low and add a little more oil to the pan. Pour in the egg and prawn mixture. Stir gently with a spatula, pushing the eggs from the edges to the centre as they start to set. Keep the movement slow and steady for those luscious curds.
6. When the eggs are almost set but still slightly runny, remove from heat. If you prefer your eggs fully cooked, remove once all parts of the egg are solid
7. Spoon the scrambled eggs and prawns over a bed of warm rice. Top with spring onions, a drizzle of chilli oil, and a dash of sesame oil or seeds if you like.
FAQs
Can I use pre-cooked prawns?
Yes, but add them in at the very end since they only need to be warmed through. Overcooking will make them tough.
What can I substitute for Chinese cooking wine?
Dry sherry or mirin work well. Alternatively, skip it and add a tiny splash of soy sauce for extra umami.
Can I make this dish spicy?
Absolutely! Increase the chilli oil or add a pinch of chilli flakes while scrambling the eggs.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat to maintain the texture.
Video demonstration
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
