This is a very colourful dish, which makes an excellent starter. It is very simple to make, and most of the preparations can be done long before so that it only requires a minimum cooking time.
1/2 lb (225 g) prawns
1 tsp cornflour blended with 2 tsp cold water
1-2 spring onions, finely chopped
3-4 tbsp oil
1/2 lb (225 g) peas
1 tsp salt
1 tbsp dry sherry
Wash the prawns before shelling, dry them thoroughly, then use a sharp knife to make a shallow incision down the back of each prawn and pull out the black intestinal vein. If the prawns are large, them split each one in half lengthwise, then cut into small pieces; smaller prawns can be left whole.
Mix the prawns with about half an egg white and the cornflour, blend well with your fingers.
Lightly beat the eggs with apinch of salt and a few bits of finely chopped spring onions, scamble the mixture over a moderate heat in a little hot oil, then remove and put it aside.
Just before serving this dish, heat about 3 tablespoons oil in a pre-heated wok or frying pan over high heat, stir-fry the peas for about 1/2 minute, then add the prawns and continue stirring for another minute or so. Sprinkle with the salt and sherry and stir a few more times before adding the scrambled eggs. Blend everything together well. Finally, garnish with the finely chopped spring onions and serve hot.
© Deh-Ta Hsiung and reproduced with his kind permission.