This dish is very similar to my ‘Garlic Chilli Prawns & Egg Rice Bowl’, but it is quicker and easier version for single serving, which I often cook for myself. The mixture of Egg and Prawns can’t go wrong in any flavours. I sometimes add Tomato to this dish, but today I added Kimchi. Using already shelled frozen Prawns, this can be cooked in 5 minutes.

Makes

1 Serving

Ingredients

80 to 100g shelled Prawns *thawed if frozen
1 pinch Salt
2 teaspoons Potato Starch
1 to 2 Eggs
Salt & White Pepper
1 teaspoon Sesame Oil
1 small Spring Onion *finely chopped
1/4 cup Water
1/4 teaspoon Asian Chicken Bouillon Powder
1/4 cup Kimchi *cut into bite-size if large
1 serving warm Cooked Rice

Method
  1. Place shelled Prawns in a small bowl, add Salt and Potato Starch, and rub to combine. Whisk Egg in a separate bowl and season with Salt & White Pepper. Prepare all other ingredients before you start cooking.
  2. Heat Sesame Oil in a small frying pan, non-stick preferred, over medium heat, and cook Prawns both sides. Add Spring Onion and stir.
  3. Add Water & Asian Chicken Bouillon Powder, and stir. When the sauce thickens, pour the whisked Egg over, leave it until softly cooked, then add Kimchi, and gently stir to combine.
  4. Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: If more saltiness is required, add some Salt OR Soy Sauce.