Prawns cooked with eggs, coloured capsicums and served with rice
CREAMY PRAWNS
Ingredients
12-15 medium prawns, shelled and deveined with tail intact
3 eggs
Salt to taste
2-3 tbsps milk
1 tbsp red chilli sauce
3 tbsps oil
½ medium green capsicum, finely chopped
½ medium red capsicum, finely chopped
2 tsps cornstarch slurry
2 cups cooked rice
Method
1. Break eggs into a bowl, add salt and whisk well. Add milk and whisk again.
2. Take prawns in a bowl, add red chilli sauce and mix well.
3. Heat 1 tbsp oil in a non-stick wok, add prawns and glaze.
4. Heat 1 tbsp oil in a non-stick pan, add green capsicum, red capsicum and salt and mix well.
5. Transfer the prawns into a bowl and rest for 2-3 minutes.
6. Heat remaining oil in the same non-stick wok, add half the egg-milk mixture and stir. Remove from heat and keep stirring. Add remaining egg-milk mixture and stir. Add prawns and mix well. Add cornstarch slurry and cook till the mixture thickens and prawns are done.
7. Spread cooked rice on a serving platter, top with creamy prawns and sautéed capsicums and serve immediately.
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