Prawns and Eggs - A Classic Hong Kong Dish

A recipe stolen copied from SC's mama...and I can never do this dish the way she did, I can't put my finger on it...the Chinese traditional wok? the fire? the oil? the air? I dunno, but hers is just always yummier. I guess it's probably that mama's magic touch eh?


Recipe
- 2 cups of shrimps, shell removed, deveined, butterflied
- shrimp marinate: tiny bit corn starch, chicken stock powder, salt, pepper, chilli powder
- 4 eggs, beaten
- a sprig of spring onion, chopped
- fish sauce, pepper, olive oil

Marinate shrimps while preparing the rest of ingredients. Season beaten eggs with fish sauce and pepper, add chopped spring onions in too. Heat up oil in a wok, add shrimps, cook quickly until it just turns pink, pour egg mixture, let cook for a bit, scramble a bit, remove and serve. Do not overcook the shrimps and the eggs.

Good luck trying, I'll just go to her place to have this dish ;)