Chinese Main Dishes, Chinese Recipes, Chinese Seafood Recipes

Quick But Delicious Egg and Prawn Stir Fry

This quick and easy Egg and Prawn Stir Fry Recipe is going to wok your world. Made up of fluffy eggs and juicy prawns, this comforting dish makes for a perfect match with rice. Read on for the full recipe!

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As a super simple meal to prepare, it’s little wonder why Egg and Prawn Stir Fry is a staple dish of Chinese home cooking.

Consisting of juicy prawns and fluffy eggs, this combo goes perfectly on top of some white rice, and makes for a wonderful comfort meal.

If you’ve never tried it before, we urge you to set a few minutes aside to try it! We know you won’t be disappointed.

So, keep scrolling for our foolproof Egg and Prawn stir fry recipe. We know you’ll be b-egging for more.

Ingredients for Our Egg and Prawn Recipe

  • 200g prawns (about 10 large headless prawns, peeled and deveined
  • 1/2 tsp cornstarch
  • 1 pinch white pepper
  • 1/2 egg white (optional)
  • 1 cup oil (to fry)
  • 6 eggs
  • 1/2 tsp cornstarch, mixed with 1/2 tsp water
  • 1.5 tbsp green onion, cut into 0.5cm slices
  • 1/2 tsp salt
  • 1/2 tsp chicken powder
  • 1/2 tsp sugar

Step by Step Instructions for Our Egg and Prawn Stir Fry Recipe

Paired with rice, this easy stir fry dish is perfect for a light yet satisfying dinner. Here are the step by step instructions!

Place your prawns in a bowl with 1/2 tsp cornstarch, 1 pinch white pepper, and 1/2 egg white (if using). Use a chopstick to stir clockwise for about a minute straight, and set aside.

In a separate bowl, crack your 6 eggs. 

Mix together 1/2 tsp cornstarch and 1/2 tsp water in a separate bowl, then add into your egg mix.

Add 1.5 tbsp green onion, 1/2 tsp salt, 1/2 tsp chicken powder, and 1/2 tsp sugar into your egg mixture. Beat everything together.

Heat up your pan/wok, add a cup of oil until hot.

Throw your prawns in, and cook for about 30 seconds (until they begin to change colour). Be sure to flip them halfway so that they brown on both sides. It’s alright if they’re only about 80% cooked, as we’ll be cooking them further later.

Remove your prawns from the pan/wok and add them to your egg mixture, leaving about 2 tbsp of oil.

When the wok is hot, turn the heat back down to medium and pour your egg/prawn mixture in.

Don’t start mixing right away (like in a scramble). Instead, let the egg solidify for about 10 seconds first.

Then slowly push the egg slightly clockwise, doing this every few seconds to ensure it doesn’t stick to the bottom.

Technique is really important here! You should never be scrambling or aggressively mixing – simply pushing the egg in a slight clockwise motion is good enough. 

When the egg starts to solidify on the bottom, continue to push your egg in a clockwise motion, but now flip small parts of the egg as you go to ensure both sides are getting cooked.

Eggs cook really quickly, so repeat this gentle push/flip process until your eggs are cooked to your desired runniness. Place on a plate and then serve.

Egg and Prawn Stir Fry

Egg and Prawn Stir Fry

Ingredients

  • 200g prawns (about 10 large headless prawns, peeled and deveined)
  • 1/2 tsp cornstarch
  • 1 pinch white pepper
  • 1/2 egg white (optional)
  • 1 cup oil (to fry)
  • 6 eggs
  • 1/2 tsp cornstarch, mixed with 1/2 tsp water
  • 1.5 tbsp green onion, cut into 0.5cm slices
  • 1/2 tsp salt
  • 1/2 tsp chicken powder
  • 1/2 tsp sugar

Instructions

  1. Place your prawns in a bowl with 1/2 tsp cornstarch, 1 pinch white pepper, and 1/2 egg white (if using). Use a chopstick to stir clockwise for about a minute straight, and set aside.
  2. In a separate bowl, crack your 6 eggs. 
  3. Mix together 1/2 tsp cornstarch and 1/2 tsp water in a separate bowl, then add into your egg mix.
  4. Add 1.5 tbsp green onion, 1/2 tsp salt, 1/2 tsp chicken powder, and 1/2 tsp sugar into your egg mixture. Beat everything together.
  5. Heat up your pan/wok, add a cup of oil until hot.
  6. Throw your prawns in, and cook for about 30 seconds (until they begin to change colour). Be sure to flip them halfway so that they brown on both sides. It’s alright if they’re only about 80% cooked, as we’ll be cooking them further later. Remove your prawns from the pan/wok, leaving about 2 tbsp of oil.
  7. Throw your cooked prawns into your egg mixture, and when the wok is hot, turn the heat back down to medium and pour your egg/prawns mixture in.
  8. Don’t start mixing right away (like in a scramble). Instead, let the egg solidify for about 10 seconds, then slowly push the egg slightly clockwise, doing this every few seconds to ensure it doesn’t stick to the bottom. Technique is really important here! You should never be scrambling or aggressively mixing - simply pushing the egg in a slight clockwise motion is good enough. 
  9. When the egg starts to solidify on the bottom, continue to push your egg in a clockwise motion, but now flip small parts of the egg as you go to ensure both sides are getting cooked.
  10. Eggs cook really quickly, so repeat this gentle push/flip process until your eggs are cooked to your desired runniness. Place on a plate and then serve.
© Wok Your World

We Hope You Enjoy Our Egg and Prawn Stir Fry Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.

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