10-15 middle size fresh whole prawn peeled and deveined
3 tablespoon spring onion (green parts) finely chopped
1 pinch salt
3 tablespoon olive oil
1/2 tablespoon rice wine
1. Preparing: Marinade the prawns with a pinch of salt and rice wine for 5 minutes. Whisk the eggs with a pinch of salt and 2 tablespoons of spring onions.
2. Cooking: Heat the oil in a non-stick pan over medium heat for one minute, add the prawns and cook until they are sizzling and slightly browned. Pour in the egg mixture and let it cook without stirring for 10 seconds. Stir and mix well. Cook the eggs to your liking.
3. Add the remaining spring onions as a garnish and serve.