Stir-fried Fluffy Eggs with Tiger Prawns and Yellow Chives . 韭黃虎蝦炒蛋

Stir-fried Fluffy Eggs with Tiger Prawns and Yellow Chives

韭黃虎蝦炒蛋

Some people asked for this dish and some people wanted to learn how to make it, so I just did it. In the past, I would buy fresh sea prawns or chilled sea prawns back, have the prawns shelled and cleaned, and marinated with a little salt and egg white, and then put into the fridge to make the prawns crisp before frying. After eating the frozen tiger prawns of the same brand for two years, I don't bother to buy any prawns from the wet market. These tiger prawns are crispy by itself, and all are cleaned and individually frozen. It is more convenient to use. For fried eggs, many people love to eat scrambled eggs, that is, with added milk or thickening and fried over low fire till medium cooked. But for me, I love fried eggs which are fluffy. It does not have excessive moisture inside. This time, as per request, I fried the fluffy eggs to two different doneness, it's very fluffy on half of the dish and has richer egg aroma for the other half of the dish.

有人想吃，又有人想學，所以就來個韭黄虎蝦炒蛋。

以前做這菜會買鮮海蝦或冰鮮海蝦回來，脫殼丶去腸丶冲水，再用少許鹽及蛋白醃後放冰箱一會再炒蛋，取其蝦身變爽脆。這兩年吃過這品牌的急凍中大頭虎蝦後，再不作他選。這虎蝦不用處理已好爽脆，而且已清洗兼獨立急凍，用起來好方便。

吃炒蛋，很多人愛吃炒滑蛋，即加奶或加粟粉水小火推滑那種，而我卻最愛炒鬆蛋，愛炒好的蛋有蓬鬆口感，蛋內不會過濕，帶過多水份。我炒蛋愛高火快炒。今次應要求一碟炒蛋帶兩種口感，一邊特鬆而另一邊則多煎一會再帶出蛋香。

Stir-fried Fluffy Eggs with Tiger Prawns and Yellow Chives

Ingredients:

Egg  5 pc

Tiger Prawn, cut in half lengthways, 8 pc
Yellow Chives, sectioned 6 stalks
Spring Onion, sectioned  1 stalk
Salt   to taste
Oil  1 tbsp (add to the beaten egg)
White pepper  1/4 tsp
White Vinegar  a little (optional)

Method:

1. Defrost tiger prawns and dry
2. Prepare all the ingredients, section yellow chives and spring onion 

3. Marinate tiger prawns with white pepper and a little salt for 5 minutes

4. Beat eggs with a little salt, then mix in one tablespoon of oil and mix well

5. Heat up wok and add oil, fry till hot, pan-fry tiger prawns one side then the other, dish up when 80% done

6. Fry yellow chives till a little soft, dish up.  CLEAN THE WOK

7. Heat up wok and add oil, fry till hot again, add in beaten eggs, fry till eggs are bubbling, return prawns and yellow chives to the wok, add in spring onions, then turn eggs to the other side, sprinkle a little white vinegar from the side, dish up one half of the fried eggs immediately, and fry the other half for another 30 seconds, dish up and enjoy

Cooking Tips:

1. Since the tiger prawns I used are big in size, so I cut it in half lengthways, eggs would stick on the prawns more easily
2. Adding oil to the beaten eggs will bring fluffy fried eggs as oil in the wok and in the eggs heating up together, which makes eggs feathery
3. White vinegar will enhance the egg aroma, it is optional

韭黃虎蝦炒蛋

材料： 

蛋  5 pc
虎蝦，開邊成兩半  8 pc
韭黃，切段  6 條
蔥，切段   1 條
鹽  適量
油   1 tbsp (蛋汁用)
白胡椒 1/4 tsp
白醋  數滴（可免）

做法：
1. 虎蝦解凍並抹乾
2. 準備好所有配料，切好韭黃和蔥
3. 虎蝦用白胡椒粉和少許鹽醃 5分鐘
4. 雞蛋加少許鹽拌勻，加入一湯匙油再拌勻
5. 燒熱炒鍋加入油燒熱，快手煎虎蝦，煎好一邊再一邊至八成熟，盛起
6. 原鍋快手炒軟韭菜，盛起。洗鍋
7. 燒熱炒鍋加油，搖勻鍋邊至熱，加入雞蛋，炒至雞蛋起泡，將蝦和韭黃回鍋，加入蔥，翻蛋，在鍋邊灑入醋，立即將一半蛋盛起，另一半多煎30秒，盛起，即享用

提示：
1. 我用的虎蝦較大，開邊後蛋汁更易粘上
2. 在雞蛋中加入油，熱鍋熱油和蛋內油份同時加熱，蛋就炒得更蓬鬆
3. 炒蛋灑入少許白醋，蛋味即時提升，可隨意