Prawn Fu Yong


  • 2 Tbsp vegie oil
  • 1 medium carrot (grated)
  • 5 eggs (beaten)
  • 250gms small raw prawns (peeled)
  • 1 Tbsp light soy sauce
  • Pinch of Chinese five spice powder
  • 2 shallots (chopped)
  • 1 Tsp sesame seeds



  1. Heat the vegie oil in a preheated wok, swirling it around until oil is very hot.
  2. Add the grated carrot and stir-fry for 1-2 minutes. Push the carrot to one side and add the beaten eggs.
  3. Cook, stirring gently for 1-2 minutes.
  4. Stir in prawns, light soy sauce and five spice powder into mixture in the wok.
  5. Stir-fry mixture for 2-3 minutes or until the prawns change colour and mixture is almost dry.
  6. Turn mixture out onto a warm serving plate and sprinkle with chopped shallots and sesame seeds.



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