Baked egg with prawns is one of my favorite dishes. Although it got the name baked, it’s actually deep fried, the reason why it’s called baked egg is that it buffs up when it’s fried, like a baked bread. Like all thrifty Chinese Mom, my mom never like it when I ordered this dish outside since the ingredients are too cheap. However, her homemade version never satisfied me. I hope I’m not being too picky, but baked egg (or deep fried egg in reality) is so much different from stir fried egg. Nowadays, I make this dish very often. Even though it might not be so healthy, it’s one of my quickest dish I can prepare for any impromptu guest.
Since it’s so easy. It takes less time to make than to write up this recipe!
Baked egg with Prawns Ingredients:
- 5 eggs
- 7 frozen shrimps
- 5 green onions
- ½ tsp of salt
- ¼ tsp of dashi powder
Costco shrimp is my all time favorite, the quality is always good and it’s easy to store with its ziploc bag design. There are always 1 to 2 bag of shrimps sitting in my freezer! This is how much I love it. Pick 7 of them and thaw in water. If you are more picky, you can thaw it in the refrigerator.
Pro Tip: The trick to a good baked egg dish is to remove all excess water! After you wash the green onion thoroughly, dry it with a paper towel.
Chop the green onions and dice the shrimps. Now it’s good time to heat up the oil. Put ½ cup of oil in the pan and start heating it up. It’s going to take a while until it reach 320F. We should have more than enough time to prep the egg mixture.
Crack 5 eggs and add in all ingredients and seasoning. Beat the egg violently for at least 1 minutes until frothy. It will help the egg puff up better when fried.
Heat up the oil to 320F. Some of you have high temperature thermometers, that’s great. If you are like me, who does not have a thermometer. You can use the trick I used in my popcorn chicken or spring roll recipe. You can check if the oil is hot enough by observing the presence of some smoke, or stick a wooden chopstick into oil and see if it bubbles.
“baking” time!
Your egg mixture should puff up dramatically. Ideally, your baked egg should be floating on the oil. If you don’t have enough oil, make sure you detach the egg from the bottom so you don’t burn that part. Home stove usually don’t have enough heat power to cook whole egg mixture instantaneously, if that’s the case, gently put your spatula underneath the egg mixture and lift up slightly, this will allow the uncooked egg mixture to flow to the bottom of the cooked egg mixture.
Use a strainer, drain out the excess oil from the baked egg. The traditional way of making this dish is to pour hot oil on top of the egg mixture to cook it from top, and then drain the oil later. With my recipe, we can cook this baked egg with less oil. Simply drain out the oil, flip the baked egg back to the pan, use the remaining oil to finish cooking the other side of baked egg.
Flip its side and cook for another 1 minute or so.
The dish is ready! Pro tip: if you are cooking several dishes for a meal, do this dish before stir frying another dish. That way you don’t waste any of your drained oil.
- 5 eggs
- 7 frozen shrimps
- 5 green onions
- ½ tsp of salt
- ¼ tsp of dashi powder
- Defrost the shrimps
- Use paper towel to dry green onion completely
- Use another paper towel to dry the shrimps
- Cube the shrimps
- Chop the green onions
- Beat egg mix, add cubed shrimps, chopped green onions, dashi powder and salt into the egg mix, mix evenly and for at least 1 minutes
- Heat up the pan, add ½ cup of oil, heat it up to 320 F
- Pour in the mix, be very careful because the oil is hot
- Egg mix should be floating on oil, if not, use spatula to detach it from the bottom of the pan. Cook for 20 to 30 sec or until the bottom is golden brown and the egg mix enter bake egg shape
- Use a strainer, pour bake egg onto it to drain out excess oil.
- Flip the egg back to the pan, uncooked side facing down. Use the remaining oil to cook the egg thoroughly