Prawn Fu Yong

Instructions

1. Heat the vegie oil in a preheated wok, swirling it around until oil is very hot.
2. Add the grated carrot and stir-fry for 1-2 minutes. Push the carrot to one side and add the beaten eggs.
3. Cook, stirring gently for 1-2 minutes.
4. Stir in prawns, light soy sauce and five spice powder into mixture in the wok.
5. Stir-fry mixture for 2-3 minutes or until the prawns change colour and mixture is almost dry.
6. Turn mixture out onto a warm serving plate and sprinkle with chopped shallots and sesame seeds.

Ingredients

• 2 Tbsp vegie oil
• 1 medium carrot (grated)
• 5 eggs (beaten)
• 250gms small raw prawns (peeled)
• 1 Tbsp light soy sauce
• Pinch of Chinese five spice powder
• 2 shallots (chopped)
• 1 Tsp sesame seeds