Serves 4
INGREDIENTS
1 tsp salt
3-4 tbsp vegetable oil
225g/8oz uncooked prawns (shrimp), peeled
175g/6oz green peas
2 tsp cornflour (cornstarch) paste
1 tbsp Chinese rice wine or dry sherry
3 eggs, beaten, reserving 1 tsp of egg white
1 tbsp finely-chopped spring onions (scallions)

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Prawn (Shrimp) Fu-yung

Beat the eggs with a pinch of the salt and a few bits of the spring onions (scallions). In a wok, scramble the eggs in a little oil over moderate heat. Remove and reserve.

Mix the prawns (shrimp) with a little salt, 1 tsp of egg white, and the cornflour(cornstarch) paste. Stir-fry the peas in hot oil for 30 seconds. Add the prawns (shrimp).

Add the spring onions (scallions). Stir-fry for another minute. Then stir the mixture into the scrambled egg with a little salt and the wine or sherry. Blend well and serve.