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