A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
INGREDIENT :
1 tbsp oil
100g cooked prawns, defrosted if frozen
thumb sized knob of ginger (no need to peel), grated
large handful fresh beansprouts
4 spring onions, sliced
4 eggs, beaten
1 tbsp soy sauce, plus extra to taste
RECIPE DIRECTION :
Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
