Adam Liaw’s stir-fried prawn, tomato and egg

Name: Adam Liaw’s stir-fried prawn, tomato and egg
Cook time: 30 min
Yield: 4 as part of a shared meal
Cuisine: Chinese
Ingredients: 5 tbsp vegetable oil; 6 large raw prawns, shells removed; 3 ripe tomatoes, cut into large wedges; 2 tsp fish sauce; 1 tsp tomato sauce (ketchup); ½ tsp sugar; 2 tsp cornflour mixed with ½ cup of cold water; 5 eggs, beaten; ½ tsp salt

Adam Liaw

November 14, 2023

Stir-fried prawn, tomato and egg.William Meppem

easyTime:< 30 minsServes:4 as part of a shared meal

Stir-fried tomatoes and eggs is arguably the national dish of China. Adding prawns is a very popular variation in Thai-Chinese cooking.

Ingredients

5 tbsp vegetable oil
6 large raw prawns, shells removed
3 ripe tomatoes, cut into large wedges
2 tsp fish sauce
1 tsp tomato sauce (ketchup)
½ tsp sugar
2 tsp cornflour mixed with ½ cup of cold water
5 eggs, beaten
½ tsp salt

Method

Step 1
Heat a wok over high heat and add 2 tablespoons of oil. Add the prawns and fry for a minute until they start to curl, then add the tomatoes and fry for about 2 minutes until they start to soften. Add the fish sauce, tomato sauce and sugar and cook until the prawns are just cooked and the tomatoes have broken down to a saucy consistency. Stir through enough of the cornflour and water to thicken the tomato mixture. Remove the tomato mixture from the wok and rinse it out.
Step 2
Return the wok to the heat until it’s dry and hot. Add the remaining oil, then the eggs and the last of the cornflour mixture. Mix well in the wok. When the heat starts to set the eggs, slowly push the eggs away from the edges of the wok towards the centre to scramble them. Season with salt. When the eggs are almost completely set, return the prawn and tomato mixture to the wok and mix gently. Remove to a serving plate and serve.

Adam’s tip: If you’re not sure how long ingredients take to cook in a wok, cook each one separately and mix them together at the end when you add your seasonings.