Stir fry prawns & eggs with milk

The combination of prawns & eggs in a dish sound so simple and easy to cook, but there is a lot more tricks in making this simple dish. As I would like to try out something new in cooking this simple dish, which brings more flavour and at the same time preserve the freshness and bounciness of the prawns.
Thus, I started to google many food blogs and I found this recipe is worth a try. You wouldn't know how much you can improve and change in making this simple family dish.

Most of the recipes in her site are simple and practical. Her food presentation is one of the best that I would admire to. She is MITONG (小小米桶） as per her blog's name, in Chinese means "little rice barrel". This stir fry prawns & eggs with milk (蕃茄滑蛋蝦仁) is one of the best combo recipe. To add on the extra flavour, this dish has added some tomato in it. Do you want to know why? Let me describe the texture of this dish and I am sure you would also fall in love with it.

Stir-fried prawns soaked in the mixture of milk and eggs with some tapioca flour, makes the texture smooth and appetizing. The prawns are not over-cooked, smooth & bouncy. This is one of the way to savor fresh & bouncy prawns accompanied with eggs & some tomatoes in it! Isn't it simply appetizing? My family could finished all of them with some hot steamed rice! If you are searching for some simple yet delicious home cooked dish for the entire family, try this!

Recipe adapted and modified. You may log on to her site for complete Chinese version. Ingredients: 3 Eggs, beaten 20 Prawns, removed shells & veins 1 medium-sized Tomato 1 Spring onion, chopped Marinate: 1 tsp Chinese Rice wine Dash of White pepper Dash of Salt Seasoning: 1/4 tsp Salt 1/2 tsp Sugar Milk mixture: 3 tbsps Milk (I would prefer fresh milk) 1 tbsp Tapioca flour Method: 1. Wash & peel the prawns. Removed veins and pat dry. 2. Marinade prawns with marinate ingredients. Set aside. 3. Make a cross on tomato, blanch it hot water. Remove tomato skin & seed. Diced. 4. Heat up wok, add 1 tbsp oil, add prawns and cook until 80% cooked. Dish up and set aside. 5. Beat up eggs, add salt, tomato, spring onion, prawns, milk mixture. Mix well. 6. Heat up wok again with 2 tbsps oil, turn fire to low, add in eggs mixture (step 5). 7. In low fire, stir fry eggs mixture till 80% cooked. Stir in prawns and mix well. Dish up & serve warm. Tips from Mitong (I find that her tips are very useful to get the maximum flavour): • Tips 1 - By mixing milk with tapioca flour will make this dish smooth and scrumptious. • Tips 2 - By stir frying the prawns before hand, then mix with eggs mixture can preserve the freshness and texture of the prawns. • Tips 3 - Cook eggs mixture in low fire to have a smooth texture.