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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 2 servings |
||
| Calories 381 | ||
| Calories from Fat 107 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.0g | 18% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 547mg | 182% | |
| Sodium 1211mg | 50% | |
| Potassium 680mg | 19% | |
| Total Carbohydrate 15.7g | 5% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 13.9g | ||
| Protein 51.7g | 103% | |
Ingredients
- 1 teaspoon garlic, chopped
- 1 lb prawns or shrimp (unshelled)
- 1/2 cup tomato ketchup
- 1/4 cup water
- 1 egg
- 1 tablespoon vegetable oil
Directions
1
Fry garlic in oil until slightly browned.2
Add prawns/shrimps (unshelled, but personal preference) and lightly sear until they start to redden.3
Combine tomato ketchup and water, mix well and add to prawns, stirring constantly.4
Once prawns/shrimps curl and is just about cooked, beat egg and add in.5
Stir and serve when egg is cooked.
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Browse similar recipes by category
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: alittlerayofsunshine
On Dec 13, 2007
My auntie made something like this during Chinese New Year! She added sambal chili and didn't have any egg nor water, so the sauce was really thick and yummy with rice. Also, she fried it with a lot of garlic (I think I saw an entire mountain on the chopping board). Thank you for posting the recipe:D
From: syltel
On Mar 30, 2006
Great dish!! I added in some chilli sauce as well to give it a little spice...Was really great...Now I wish I knew how to make those deep fried buns they sometimes serve in chinese restaurant to go with this dish......
From: Adelynn
On Sep 23, 2004
This is so delicious and reminiscent of the homestyle cooking that I missed most. I shelled the prawns and added some finely shredded young ginger to Step 1, and a sprinkling of spring onions, and coriander after Step 5. I have also used this recipe for crabs. I always make some buttered toast triangles to soak up the gravy when I cook this.
From: sugarpea
On Apr 11, 2004
What a pleasant surprise this recipe was! This is incredibly good and sooo easy. This truly can be made in 10 minutes. It makes a great little sauce that was delicious sopped up with a toasted whole wheat pita. I think it would also be great with Chinese noodles or rice. This is destined to become a regular at our house. Thank you so much philliptan!
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