The prawns/shrimps used must be very fresh. Although I can’t find any live prawns here, the frozen, raw ones are still good for making this dish.
This dish is like cooking scrambled eggs with prawns. Both of the smell and taste of the eggs with prawns are so good and tempting. No wonder many Chinese people love this dish.
This dish looks simple and easy to make. But frying smooth and silky eggs needs some practices and experiences. Is there any trick to help?
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