Prawn and Egg Stir Fry (Cantonese Scrambled Eggs with Prawns)
Soft, silky curds of egg folded with juicy prawns and spring onion, a classic Cantonese home dish that cooks in minutes.
- Time15 min
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 433kcal
- 13.1gcarbs
- 5.1gof which sugars
- 27.8gfat
- 8.2gsaturates
- 32.1gprotein
- 3gfibre
- 2.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the prawns with the cornflour and sherry and leave for 5 minutes.
5 min - 2
Beat the eggs with the water, salt and white pepper until just combined with no streaks of white.
- 3
Heat 1 tbsp of the sunflower oil in a wok over a high heat. Stir fry the prawns for 1 to 2 minutes until just pink, then tip them onto a plate.
1 min 30 s - 4
Wipe the wok, add the other 2 tbsp oil and heat until it shimmers. Pour in the eggs and let them sit for 10 seconds, until the edges just puff and set.
0 min 10 s - 5
Using a spatula, gently push the egg from the edges to the middle in big folds, for about 30 seconds. While it is still slightly runny, return the prawns and add the spring onions.
0 min 30 s - 6
Fold once or twice more, drizzle over the tamari and sesame oil and turn off the heat. The eggs will carry on cooking. Serve straight away with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
