Zucchini, egg and prawn

Zucchini, egg and prawn

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South East Asian Food

Ingredients

Quantity Ingredient
2 tablespoons peanut oil
2 garlic cloves, chopped
250g raw prawns, shelled and deveined
350g zucchini or loofah or cucumber, seeded and shredded into matchstick lengths
salt, to taste
1 egg

Method

  1. Heat the oil and stir-fry the garlic, then the prawns, and then the zucchini or loofah. Cover the pan and cook for a minute until a little tender but by no means soft. Remove the lid, add salt to taste, break the egg into the centre, break the yolk with the edge of the spatula then stir-fry everything together until all the ingredients are well mixed and the egg is lightly scrambled.
  2. Shredded cabbage is also good cooked this way, and so too are French beans which have been finely sliced diagonally. In both these cases it may be better to leave out the ‘steaming’ step as the vegetables should remain crisp.
Tags:
SBS
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