Prawns and eggs scrambled together in one pan, served over rice with a small splash of teriyaki sauce.
BBy Barns
Servings
2
2 cup Cooked short-grain white rice
250 g Raw prawns, peeled and deveined
4 piece Eggs
2 tbsp Soy sauce
2 tbsp Mirin
2 tbsp Sake
1 tsp Sugar
1 tsp Sesame oil
1 tbsp Neutral cooking oil
2 clove Garlic clove, minced
1 tsp Fresh ginger, grated
2 piece Spring onions, thinly sliced (garnish)
0.5 tsp Sesame seeds (garnish)
Salt
Calories
799 kcal
Protein
43g
Carbs
111g
Fat
18g
Fiber
4g
Sugar
5g
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Teriyaki Sauce
1. In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves. Set aside.
2. In a separate bowl, crack the eggs and season lightly with a pinch of salt. Beat well and set aside.
4 piece Eggs,
Salt
Prawn & Egg Scramble
3. Heat the neutral cooking oil in a large non-stick frying pan or wok over high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the prawns in a single layer and cook undisturbed for 60 seconds, then flip and cook for a further 30 seconds until they just turn pink. Do not overcook — they will finish cooking with the eggs.
250 g Raw prawns, peeled and deveined
5. Reduce the heat to medium. Push the prawns to one side of the pan, pour in the beaten eggs, and gently fold the eggs with a spatula in large, slow curds. When the eggs are about 80% set (still slightly glossy), fold the prawns back through the eggs and remove from heat — the residual heat will finish the eggs perfectly.
6. Drizzle the sesame oil over the scramble and gently toss to combine.
1 tsp Sesame oil
To Serve
7. Divide the warm cooked rice between two bowls. Spoon the prawn and egg scramble on top. Drizzle the teriyaki sauce evenly over each bowl. Garnish with sliced spring onions and sesame seeds and serve immediately.
2 cup Cooked short-grain white rice,
2 piece Spring onions, thinly sliced (garnish),
0.5 tsp Sesame seeds (garnish)
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