• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 200g soft beancurd
  • 100g shelled prawns
  • 3 tbsp sesame oil
  • 1 tsp chopped garlic
  • 1 tbsp shredded ginger
  • 2 eggs
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped red chilli
  • 1 tbsp chopped coriander leaves
  • Seasoning
  • ½ tsp salt
  • ¼ tsp pepper
  • Dash of ground black pepper
  • ½ tsp chicken stock granules


  1. Dice beancurd and drain in a plastic colander until all excess water is completely drained.
  2. Heat sesame oil in a wok and sauté ginger and garlic until lightly golden and fragrant. Add prawns and fry until almost cooked.
  3. Crack in the eggs and add seasoning to mix. Scramble the eggs until cooked through.
  4. Tip off the excess water from the beancurd and add it to the eggs. Toss briefly over high heat until cooked through.
  5. Sprinkle in a dash of ground black pepper and add spring onion, chilli and coriander.

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