2, extra large sized, with a little salt and pepper
White part of a Japanese leek
Chinese stock powder
about 1/2 teaspoon
Shaoxing wine or sake
2 teaspoons to 1 tablespoon
Salt and pepper
Peel the prawns and rub with salt or katakuriko to remove any dirt. Rinse and drain well. Whisk the eggs and season lightly with salt and pepper. Cut the Japanese leek into any size you like.
Heat the oil in a frying pan and pour in the beaten eggs. Make rough scrambled eggs and lift out from the frying pan and set aside.
Into the same frying pan add some oil and fry the leek. After the aroma is released add the prawns. After the colour of prawns has changed, add sake and Chinese stock powder.
Evaporate any alcohol content and return the scrambled eggs into the pan. Stir gently and serve.
It is nice when served with Chinese black vinegar.
Story Behind this Recipe
This is my favorite combination of food. I don't call this a recipe because it is too easy. I often make this dish when I am busy.
By frying the leek well it will give a good flavour to this dish. You don't need any special onion-flavoured oil. Just use usual seasonings for this dish. I used extra large-sized eggs this time. If you have medium ones use three.