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I wake an hour earlier than usual, to a light filled bedroom, not the usual overcast, dark days of the past few weeks. It’s going to be a sunny, breezy day, but temperature wise still cold enough to warrant warm clothing.

I cannot help but welcome the change in weather with open arms; I notice the lizard sprawled on the sunlit flagstones and wonder if it’s almost time to bring the patio umbrellas out of storage.

The afternoon cools dramatically and a chilly breeze blows in through the kitchen where I sip aromatic coffee while planning the evening meal. There will be three of us for supper and I want something that is quick to prepare yet feels like a special treat. I have some lovely fresh prawns, chillies, fresh coriander and farm fresh organic eggs, perfect for a dish of spicy prawn and scrambled eggs, dressed with soy and sesame infused sauce, served together with a bowl of basmati rice.

This is a delightful main course, simple yet full on flavour, perfect for a lunch or supper dish. It’s one I enjoy and so too the friends I have shared it with. To ring the changes I sometimes replace the prawns with firm fish, scallops or pork.


Spicy Prawn Scrambled Eggs Dressed with Soy & Sesame infused Sauce

Serves 3-4 people


4 – 5 eggs

60 ml peanut or other vegetable oil

600 g prawns, peeled and cleaned

3-4 spring onions finely chopped with some of the green part included

Dried chilli flakes

Sprinkle of salt 

Sauce Dressing

80 ml light soy sauce

2 tsp. white sugar

4-6 drops sesame oil

80 ml water


Basmati Rice


Chopped green parts of spring onion


While the rice is almost cooked start making the sauce. Put all the sauce ingredients in a small saucepan, bring to the boil then remove from the heat.

Break eggs in a bowl and whisk lightly for a few seconds, add the tiniest bit of salt and pepper. Season the prawns with chilli flakes. 

Heat a wok or a frying pan until almost smoking then add half the oil, leave to heat through for a few seconds then add the prawns and cook until almost done. Remove prawns and wipe wok with some paper towels. Put wok back on the heat, add the balance of the oil, add the egg mixture and stir fry until just beginning to set. At this point add the prawns and the chopped spring onions and gently toss together for a few more seconds to combine.

Remove from the heat and transfer the egg and prawns to a plate and pour over the warm sauce sprinkle over some chopped green parts of spring onion and serve with Basmati rice.

Note: when adding salt to season the ingredients prior to cooking, do so sparingly and  keep in mind the saltiness of the soy sauce in the dressing.