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Like all cuisines, Chinese cooking has evolved and expanded over the years until it is now among the most diverse in the world. This recipe has evolved from two traditional dishes, Smooth Fried Eggs and Oil-fried Fresh Prawns. The former is smooth and highlights the natural taste of eggs. The latter is crisp yet tender, with the delicious aroma of fresh prawns.
INGREDIENTS:
Cooking the Prawns and Eggs:
1. Devein the prawns or shrimp and place in a dish with 1/2 teaspoon of salt
and the cornstarch. Add a little cold water and rub the prawns gently to
whiten them. Rinse thoroughly, then drain the well.
2. Finely chop the white parts of the green onions. The green tops may be kept
to use as a garnish. Beat the eggs with the salt, pepper and sesame oil.
3. Heat the lard in a wok or heavy skillet and fry the prawns quickly until
they turn bright pink, about 2 minutes. Remove and drain. Pour off all
but 2 tablespoons of the lard and fry the green onions briefly, then add the
eggs. Cook gently, stirring slowly, until the eggs begin to set. Add the
prawns and continue to cook over gently heat until the eggs are just firm.
4. Transfer to a serving plate and serve at once.
Nutritional Information Per Serving: 6 Servings
Calories:
299 Carbohydrates: 2 gm Fat: 24 gm Cholesterol: 315 gm
Protein: 14 gm Sodium: 449 mg Fiber: 0 gm Calcium: 21
mg
Iron: 1 mg Vitamin A: 76 IU Vitamin C: 1 mg
Percentage of Calories from Fat: 77%
Percentage of Calories from Protein: 20%
Percentage of Calories from Carbohydrates: 3%
These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.
