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Recipe details are AI-generated from the video and may contain errors — for reference only.
Remove the shells of the prawns, use a knife to slit the back to remove the intestines, rinse thoroughly, and pat completely dry with kitchen paper towels.
Watch out
Prawns must be thoroughly drained before cooking, otherwise trapped water will cause hot oil to splatter and make the dish watery.
Add a little salt to the dried prawns and mix well to marinate, keeping the prawn meat crunchy.
Watch out
The salt must be mixed evenly, otherwise some prawns will lack flavor and affect the texture.
Wash the green onion and chop it into fine green onion pieces for later use.
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Chop the green onions evenly so they distribute well.
Crack 5 fresh eggs into the bowl with green onion, add a little salt, and beat the egg mixture thoroughly with chopsticks.
Watch out
The eggs must be beaten evenly, otherwise whites and yolks will separate and ruin the silky texture.
Add 3 tablespoons of fresh oil into the wok and heat it up until the oil is piping hot.
local_fire_departmentMedium-high heat for 2 minutesWatch out
The oil must be hot enough, otherwise the prawns will release water when added.
Hot oil splatters easily when adding ingredients; stand slightly to the side when putting in the prawns.
Put the marinated prawns into the hot oil and stir-fry until they turn red and are fully cooked, then remove and put them into the egg mixture.
local_fire_departmentHigh heat stir-fry for 90 secondsWatch out
Do not overcook the prawns, otherwise they will become tough and lose their crunchiness.
Pouring egg mixture into boiling hot oil can easily cause splattering; maintain a safe distance while operating.
Heat the oil in the wok until rolling boiling again, then immediately turn off the fire, pour in the prawn and egg mixture, push the egg mixture from the bottom upwards, then turn on the fire again, turn it off again and push from the bottom upwards, repeat this action until the egg texture is silky smooth, then serve.
local_fire_departmentAlternating turning on and off fire after high heat oilWatch out
Do not stir randomly, as it will overcook the bottom
you must turn off the heat and push from the bottom upwards to achieve the silky egg effect
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