SCRAMBLED EGGS AND PRAWNS ON RICE NOODLE ROLLS

SCRAMBLED EGGS AND PRAWNS ON RICE NOODLE ROLLS

#SIAintheKitchen

Now here’s a dish from my childhood!

My family used to order an ungodly amount of Chinese takeaway when I was a kid. The restaurant, New Lakeview Seafood and Wonton, included free delivery within a certain radius and since we lived a mere 3 blocks away, there was a reason why we ordered from them so often.

Our typical order always consisted of beef and broccoli, yang chow fried rice, house special chow mein, and wonton soup. Yes, it was very much Canadian Chinese! There were times where we’d veer off from the ‘norm and order something that was off of the menu: scrambled eggs and prawns on rice noodle rolls.

It’s funny because when I Googled this recipe, the specific varietal with noodle that I had when I was a kid just didn’t seem to exist. Scrambled eggs and prawns existed - yes, with rice - but never with flat rice noodles. So when I wanted to recreate this and take a trip down memory lane, I wasn’t sure what to do. Not only that, but when I visited my local Asian supermarket, I couldn’t find the flat wide rice noodles anywhere. Disappointed, I settled with rice noodle rolls.

Luckily, this is a very forgiving recipe! I can definitely picture it eaten with rice and with the original noodles I had intended it to be served with. All in all, it’s a very easy recipe, delicious, and tasted just like what my family used to order back in the day.

SCRAMBLED EGGS AND PRAWNS ON RICE NOODLE ROLLS - serves 4 - 6

• 1 lb black tiger prawns

• 8 eggs

• 2 tbsp shaoxing wine

• 2 tsp sesame oil

• 1 tsp white pepper

• 1 tbsp kosher salt

• 1/2 cup cold water

• 2 tsp granulated sugar

• 1 tbsp cornstarch

• 1/4 cup hot water

• 1 tsp chicken bouillon powder

• 1/4 cup vegetable oil

• 400g rice noodle rolls

• 1 scallion

1. Rinse under running cold water and de-shell the prawns. Discard the membrane in each prawn.

2. Transfer the de-shelled prawns to a bowl and cover with cold water. Let sit for atleast 10 minutes. This helps the prawns stay bouncy and crunchy when cooked.

3. Crack the eggs in a separate bowl and whisk together with the white pepper, sugar, shaoxing wine and salt.

4. Mix the chicken bouillon powder with the hot water and gradually stream into the eggs while whisking to prevent scrambling.

5. Mix 1/8 cup of water and the cornstarch to mix into a slurry. Add to the egg mixture.

6. Slice the green onions and whisk into the egg mixture.

7. Meanwhile, slice the rice noodle rolls into 3-4” segments. Set aside.

8. After this is all done, drain the soaking prawns and pat dry. Add kosher salt, sugar, shaoxing wine, white pepper, and sesame oil. Set aside to marinate briefly.

9. In a saucepan over medium heat, combine the rice noodle rolls and remaining cold water. Cover and steam for 5 minutes. Remove from heat.

10. Heat a wok over medium-high heat and add the vegetable oil. Transfer the steamed rice rolls and pan fry for 2 minutes. Remove from heat and transfer to a serving dish.

11. In the same wok, add 2 tbsp of vegetable oil and the marinated prawns and cook until bright pink, about 2 minutes on each side. Remove from heat.

12. Lower the heat to medium-low and add an additional 2 tbsp of vegetable oil and add the egg mixture. Add the prawns to the egg mixture and gently fold. You will want to aim for eggy layers. This should happen over 3 minutes.

13. Once the egg is about 2/3 cooked and still slightly runny, turn off the heat. Transfer the egg-prawn sauce add pour it on top of the steamed rice noodles. Serve with additional chopped scallions on top.