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Scrambled eggs with large prawns
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).
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Ingredients
Directions
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Dab the shrimps dry with kitchen paper.
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Heat in a stirring half of the oil.
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Stir fry the sugar snaps 4-5 min.
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On high heat.
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Fry the bean sprouts for about 2 minutes.
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Spoon the sugar snaps and the bean sprouts on a plate.
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Stir-fry the prawns in the wok until they turn pink.
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Put them in a colander and let them drain.
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Pour the oil into a heat-resistant bowl (the oil is no longer used).
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Wipe the wok with kitchen paper.
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Beat in a bowl the eggs with sesame oil, add pepper and salt to taste.
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Heat in the stirring rest of the oil.
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Pour in the egg mixture and scoop the spring onions.
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Allow the eggs to solidify on medium heat.
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Put the shrimps, sugar snaps and bean sprouts through them and heat the scrambled eggs for a short while.
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Serve immediately.
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Delicious with white rice and sweet chili sauce..
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Nutrition
250Calories
Sodium0% DV1.080mg
Fat25% DV16g
Protein48% DV24g
Carbs1% DV3g
Fiber36% DV9g
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