Scrambled Eggs with Prawns and Chinese Chives蝦仁炒雞蛋韭黃
A classic Hong Kong comfort dish featuring tender scrambled eggs combined with succulent prawns and fragrant Chinese chives. The prawns add a delicate sweetness while the chives provide an aromatic, slightly onion-like flavor. This quick stir-fry is creamy, light, and perfectly balanced.
01Ingredients
- 200g Prawns, peeled and deveined
- 6 pieces Eggs
- 100g Chinese Chives, cut into 3cm lengths
- 3 cloves Garlic, minced
- 1 slice Ginger, minced
- 2tbsp Oil
- 0.5tsp Salt
- 0.25tsp White pepper powder
- 1tsp Light soy sauce
- 0.5tsp Sesame oil
Nutrition (per serving)389kcal
- Protein31.2g
- Carbs3.8g
- Fat29.1g
Fiber 0.8 gSodium 612 mg
02Steps
- Beat eggs with salt, white pepper powder, and light soy sauce until well combined
- Heat oil in a wok over high heat
- Stir-fry garlic and ginger until fragrant
- Add prawns and stir-fry until they turn pink, about 2 minutes
- Pour in beaten eggs and gently stir, scrambling until eggs are just set but still creamy, about 2-3 minutes
- Add Chinese chives and quickly toss to combine
- Drizzle sesame oil and toss once more, then serve immediately
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