Courtesy of Georgina Tang
- 100 gr prawns
- 1 slice ginger root, peeled
- 1 tsp. cornflour
- 6 eggs
- 1 tsp. salt
- 1 spring onion, finely chopped
- 3 tbsp. “ennea” premium Extra Virgin Olive Oil
- 1 tbsp. sherry
Wash and shell the prawns, then dry them well on kitchen paper.
Finely chop the ginger root and mix it with the prawns and cornflour.
Beat the eggs with the salt and the finely chopped spring onion.
In a frying pan or wok heat 1 tbsp. of “ennea” premium Extra Virgin Olive Oil, and before it gets too hot, stir-fry the prawns, add the sherry, then remove the prawns from the pan and mix with the eggs.
Clean the pan of the wok, heat 2 tbsp. of “ennea” premium Extra Virgin Olive Oil in it, then pour in the eggs.
Stir to scramble for a few minutes and serve the eggs set too hard.