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Hua Dan Xia Ren

Prep: 5 mins

Cook: 10 mins

This tasty Chinese recipe of soft silky eggs and prawns is perfect for a week night meal.

  • 3 eggs

  • 100g prawns, raw and deveined

  • 1 tsp cornstarch

  • 2 tsp soy sauce

  • 1/2 tsp sugar

  • 1/2 tsp salt

  • Pinch of white pepper

  • 3 scallions

  • 2 tbsp butter

  • 4 tbsp oil

  • First chop the spring onions, setting the white parts to one side and the dark green bits to another.Then wash and devein your prawns. In a small bowl, mix the raw prawns with cornflour, a small pinch of sugar and pepper, and soy sauce then set aside.

  • Whisk the eggs till there are no strands of egg white left. Season the eggs with a pinch of sugar, salt and white pepper.

  • Heat 1 tbsp oil in a wok on high heat and add the vegetable oil. While the oil is heating up, add the spring onion whites to infuse the oil. Then cook the prawns until the meat is pale pink and barely cooked, around 5 minutes. Then take them out the wok.

  • Add the remaining 3 tbsp oil to the wok and add the egg mixture. Using a spatula, make gentle cross movements creating ribbons of scrambled eggs. Add cold butter and the prawns before the eggs are fully set and continue the cross motions until the eggs are barely set. Once the eggs are just cooked (there should be a little bit of liquid egg mixture left), place onto a dish and serve immediately. Season with salt and pepper.

  • Serve with Steamed rice

How To Make Hua Dan Xia Ren

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 3 eggs

  • 100g prawns, raw and deveined

  • 1 tsp cornstarch

  • 2 tsp soy sauce

  • 1/2 tsp sugar

  • 1/2 tsp salt

  • Pinch of white pepper

  • 3 scallions

  • 2 tbsp butter

  • 4 tbsp oil


  • First chop the spring onions, setting the white parts to one side and the dark green bits to another.Then wash and devein your prawns. In a small bowl, mix the raw prawns with cornflour, a small pinch of sugar and pepper, and soy sauce then set aside.

  • Whisk the eggs till there are no strands of egg white left. Season the eggs with a pinch of sugar, salt and white pepper.

  • Heat 1 tbsp oil in a wok on high heat and add the vegetable oil. While the oil is heating up, add the spring onion whites to infuse the oil. Then cook the prawns until the meat is pale pink and barely cooked, around 5 minutes. Then take them out the wok.

  • Add the remaining 3 tbsp oil to the wok and add the egg mixture. Using a spatula, make gentle cross movements creating ribbons of scrambled eggs. Add cold butter and the prawns before the eggs are fully set and continue the cross motions until the eggs are barely set. Once the eggs are just cooked (there should be a little bit of liquid egg mixture left), place onto a dish and serve immediately. Season with salt and pepper.

  • Serve with Steamed rice

How To Make Hua Dan Xia Ren

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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