Chinese🐟 Seafood

Sweet and Sour Prawns on Silky Eggs

Name: Sweet and Sour Prawns on Silky Eggs
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 Prawns, shelled and deveined; 1/3 tsp Salt; ~¼ tsp Ground white pepper; 6 Eggs; ~1 tbsp Cornflour solution (20ml water mixed with ½ tsp cornflour); ½ tsp Salt; ~¼ tsp Ground white pepper; 125 ml Water; ½ tbsp Cornflour; 3 tbsp Tomato ketchup; 1 tbsp Vinegar; ½ tsp Salt; 1½ tsp Sugar; 2-3 Garlic, chopped; ~2-3 tbsp Cooking oil; ~2 tbsp Spring onions, finely sliced

⏱ 25 min🍽 Serves 4

Succulent prawns coated in a glossy sweet and sour sauce served over a bed of tender, silky eggs. This dish combines bold flavors and contrasting textures in every bite. Easy to prepare yet impressive enough for guests, and best served with steamed rice.

High-protein

Adapted from a video by Spice N' Pans

Super Easy Sweet & Sour Prawns on Silky Eggs 酸甜虾仁滑蛋 Chinese Shrimp Recipe Better Than Takeaway

Watch on YouTube

Ingredients

Prawns, shelled and deveined8
Salt1/3 tsp
Ground white peppera few dashes~¼ tspest.
Eggs6
Cornflour solution (20ml water mixed with ½ tsp cornflour)prepare ahead~1 tbspest.
Salt½ tsp
Ground white peppera few dashes~¼ tspest.
Water125 ml
Cornflour

Steps

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1
Prepare the prawns. Season 8 shelled and deveined prawns with 1/3 tsp of salt and a few dashes of white pepper. Mix gently with your hands and set aside.
2
Prepare the cornflour solution by mixing 20ml of water with 1/2 tsp of cornflour. Stir well to combine. This prevents the eggs from weeping water after cooking.
3
Prepare the egg mixture. Add 6 eggs to a bowl, pour in the cornflour solution, season with 1/2 tsp of salt and a few dashes of white pepper. Mix well and set aside.
4
Prepare the sauce by combining 125ml of water with 1/2 tbsp of cornflour and mixing until smooth. Add 3 tbsp of tomato ketchup, 1 tbsp of vinegar, 1/2 tsp of salt, 1/2 tsp of white pepper, and 1.5 tsp of sugar. Mix well and set aside.
5
Fry the prawns. Heat a wok or pan over medium heat, add oil and swirl to coat. Add the prawns in a single layer and cook for about 1 minute per side until about 80% cooked (they should start to turn red but remain slightly translucent in the center). Transfer to a plate.
6
Fry the eggs. Using medium-low heat, add oil to the same pan (you can leave residual prawn flavors in). Give the egg mixture another quick whisk, then pour it in. As the edges start to set, gently push the eggs around with a spatula. Every 10 seconds or so, repeat this action. Tilt the pan occasionally to ensure even cooking. Turn heat to the lowest setting, shake the pan to remove excess liquid (the sauce will cook the eggs further), then transfer to a serving plate.
7
Make the sauce. In the same pan over medium heat, add a little oil and fry 2–3 cloves of chopped garlic until fragrant. Pour in the prepared sauce and stir constantly until it thickens, turns a beautiful orange color, and starts to bubble.
8
Finish the dish. Once the sauce starts to bubble, add the cooked prawns and toss quickly to coat them evenly with sauce (less than 10 seconds) without overcooking. You can increase the heat to medium or medium-high. When the sauce bubbles again, immediately pour the prawns and sauce over the eggs on the plate. Stack the prawns in the center and garnish with chopped spring onions.

Sweet and Sour Prawns on Silky Eggs

Ingredients

Steps

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