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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell, devein and roughly chop prawns. Beat eggs with salt and pepper. Mix in finely chopped spring onion and prawns. | 2. Heat wok,add 2 tablespoons oil and swirl to coat centre. | 3. Pour in 2 tablespoons egg mixture. When brown on underside, turn over and cook other side. Transfer to plate and keep warm. Repeat process until all mixture is used up. | 4. Wipe out wok with paper towel. Combine soy sauce, sherry, vinegar, sugar and 3/4 cup of water to wok and stir over medium heat until sugar dissolves. | 5. Bring to boil. Blend cornflour with 2 tablespoons of cold water, stir into sauce and cook, stirring constantly, until thickened. Add ginger and mix through. | 6. Serve with sauce and a sprinkling of chopped coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prawn	250	g	cooked	222.5	0.0	49.5	1.25
egg	6			429.0	2.16	37.68	28.53
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
spring onion	6			-	-	-	-
peanut oil				-	-	-	-
coriander	2	tablespoons		0.46	0.0734	0.0426	0.0104
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sherry	4	tablespoons		222.5	0.0	49.5	1.25
white wine vinegar	2	tablespoons		222.5	0.0	49.5	1.25
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
cornflour	1	tablespoon		222.5	0.0	49.5	1.25
gingerroot	1	tablespoon	shredded	222.5	0.0	49.5	1.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.