Foo Yong With Prawns

• 250 g cooked prawns
• 6 eggs
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 6 spring onions
• peanut oil
• 2 tablespoons coriander
• 1 tablespoon light soy sauce
• 4 tablespoons dry sherry
• 2 tablespoons white wine vinegar
• 2 tablespoons white sugar
• 1 tablespoon cornflour
• 1 tablespoon shredded gingerroot

1. Shell, devein and roughly chop prawns.
2. Beat eggs with salt and pepper.
3. Mix in finely chopped spring onion and prawns.
4. Heat wok,add 2 tablespoons oil and swirl to coat centre.
5. Pour in 2 tablespoons egg mixture.
6. When brown on underside, turn over and cook other side.
7. Transfer to plate and keep warm.
8. Repeat process until all mixture is used up.
9. Wipe out wok with paper towel.
10. Combine soy sauce, sherry, vinegar, sugar and 3/4 cup of water to wok and stir over medium heat until sugar dissolves.
11. Bring to boil.
12. Blend cornflour with 2 tablespoons of cold water, stir into sauce and cook, stirring constantly, until thickened.
13. Add ginger and mix through.
14. Serve with sauce and a sprinkling of chopped coriander leaves.

prawns, eggs, salt, ground black pepper, spring onions, peanut oil, coriander, soy sauce, sherry, white wine vinegar, white sugar, cornflour, gingerroot

Taken from www.food.com/recipe/foo-yong-with-prawns-184375 (may not work)