Scrambled eggs with large prawns

Name: scrambled eggs with large prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: bag tiger prawns raw and peeled (bag 500 g, frozen), thawed; 4 el sunflower oil; 125 g sugar snaps cleaned up; 125 g bean sprouts; 6 Eggs; el sesame oil bottle of 250 ml; 3 bunch onions (bag of 3 pieces), in small pieces

A nice Chinese recipe. The main course contains the following ingredients: fish, tiger prawns (raw and peeled (bag 500 g, frozen), thawed), sunflower oil, sugar snaps (cleaned), bean sprouts, eggs, sesame oil (bottle 250 ml), spring onions ((bag of 3 pieces) ) and in small pieces).

Ingredients

Kitchen Stuff

kitchen paper, wok

Directions

Dab the shrimps dry with kitchen paper.
Heat in a stirring half of the oil.
Stir fry the sugar snaps 4-5 min.
On high heat.
Fry the bean sprouts for about 2 minutes.
Spoon the sugar snaps and the bean sprouts on a plate.
Stir-fry the prawns in the wok until they turn pink.
Put them in a colander and let them drain.
Pour the oil into a heat-resistant bowl (the oil is no longer used).
Wipe the wok with kitchen paper.
Beat in a bowl the eggs with sesame oil, add pepper and salt to taste.
Heat in the stirring rest of the oil.
Pour in the egg mixture and scoop the spring onions.
Allow the eggs to solidify on medium heat.
Put the shrimps, sugar snaps and bean sprouts through them and heat the scrambled eggs for a short while.
Serve immediately.
Delicious with white rice and sweet chili sauce..