Paul’s

Sautéed Prawns & Eggs

“Have you had any steak lately?” I asked Paul at the beginning of our conversation (he’s a meat lover). 

“No,” he replied, “but I have been eating MSG.”

This infamous seasoning may have a reputation for being unhealthy—but that particular  myth has actually been scientifically debunked. Paul adds it to everything, he says, because his cooking tends to taste bland without it. 

“You only need a little bit,” he said. 

Paul is a self-taught cook who tends to downplay his culinary knowledge (“Amateur,” he calls himself).
“I watch TV, you know, and I see people cooking,” he said. “I try to make the foods, but I don’t always succeed, so I mostly make simple things.” 

He’s also the chef of his household, because his wife Susan, is, in his words, a “horribly messy cook.”

Of the dishes in his repertoire, sautéed prawns with eggs, the product of a classic Chinese recipe, may be one of the most essential parts of Paul’s meal rotation.  

“I like prawns,” he said simply. “They’re cheap and easy to prepare.” 

INGREDIENTS

4-5 prawns

2 eggs

Salt

MSG (just a pinch!)

Chives, chopped, if you have them.

let’s cook!

  1. Defrost prawns, run them under cold water for 15 minutes. Dry prawns thoroughly with paper towels. Marinate with salt. Paul uses 4-5 because his wife, Susan, doesn’t eat prawns. Double this number if you’re not the only one eating the prawns…

  2. Beat the eggs with a little bit of salt and a pinch of MSG. 

  3. Sautée the prawns lightly until about 70-80% cooked.

  4. Cool the prawns, then mix with the beaten egg.  

  5. Heat the pan until very hot, almost smoking. 

  6. When smoking, add a little bit of oil and pour the prawn-and-egg mixture into the pan. 

  7. Cook, mixing gently to cook the eggs. Your actions don’t have to be vigorous. The eggs should cook within 2 minutes. 

  8. Tip onto a plate, sprinkle with chives (if using) and serve.