The student Mr.Uday of BCTCA 6th sem is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavours has earned him the prestigious title of Chef of the Day at IIHMCA.
INGREDIENTS:
- 500 gms Prawns
- 3 Cloves Garlic, minced
- 15 gms Ginger, Grated
- 20 ml Soy Sauce
- 15ml Oyster Sauce
- 10 ml Red chili Sauce
- 1 teaspoon Sugar
- 8 gms Salt To Taste
- 25 ml Oil
For Garnish
- 3 sprigs Spring Onions
METHOD:
- Rinse prawns and wipe dry with kitchen towels.
- Heat pan, add 10 ml oil and heat it till it is warm.
- Mix with marinade well. Set aside.
- Beat eggs with milk and season with salt. Soak frozen green peas with boiling water for 3 minutes. Rinse with cold water. Drain well. Sprinkle a pinch of salt.
- Heat oil in a frying pan or wok. Add prawns and cook over high heat, until colour changed. Toss in green peas. Quickly stir fry for 1 minute. Dish up and add into the beaten eggs.
- Add some more oil in the pan. Pour in the egg with prawns and peas. Use a pair of chopsticks or fork to quickly stir the middle. The egg begins to come together in the middle. Move around the pan to spread the egg evenly. Sprinkle spring onion. When most of the egg is cooked, gently stir to combine all ingredients quickly. Don’t overcook the egg anyway. Dish up and serve hot.