Serves: 2 as a starter
Neil Perry is famous for his Asian omelettes and my first experience was in 1997 when I graduated from school (boarding school no-less) and in a surprise, my old-man picked me up and we drove into the Sydney CBD and had lunch at the original Rockpool.
We had Neil’s famous blue swimmer crap omelette and it was just awesome.
This particular dish is simpler – incredibly simple in fact – though it is that simplicity that makes it just such a wonderful treat.
What a cracking starter by Nat for a long afternoon of Chinese grazing.
300gm green king prawns, peeled and deveined
2 large eggs
3 tbsp vegetable oil
1 spring onion, sliced
2 tbsp light soy sauce
1 tsp sugar
A few drops of sesame oil
- To make the sauce, combine the soy sauce, sugar and sesame oil with 2 tbsp water in a small pot and bring to the boil, then remove from the heat.
- Break the eggs into a bowl and lightly break up with a fork.
- Heat a wok until it is almost smoking, Add half the oil and, when hot, stir-fry the prawns in two batches until almost cooked through. Remove the prawns and wipe the wok clean.
- Heat the remaining oil and stir fry the eggs until just beginning to set, then add the prawns and spring onion and gently toss together. Remove from the heat, spoon onto a plate and pour the warm sauce over the eggs to serve.