Prawn Egg Fry Recipe

Rinse prawns, pat dry with paper towels. If frozen, thaw fully and drain excess water.

Season prawns lightly with 1/2 tsp salt and 1/2 tsp black pepper; set aside for 5 minutes.

Crack eggs into a bowl, add remaining 1/2 tsp salt and remaining 1/2 tsp black pepper, beat lightly and set aside.

Chop onion, mince garlic, grate ginger, slice green chiles, chop tomato (if using), and chop cilantro and spring onion greens for garnish.

Heat oil and toast cumin

Place a large nonstick or heavy skillet over medium-high heat. Add 2 tbs oil and let it warm until shimmering. Add 1 tsp cumin seeds and cook 15–20 seconds until fragrant.

Add the chopped onion and sauté 4–5 minutes until softened and beginning to brown at the edges.

Stir in minced garlic and grated ginger; cook 30–45 seconds until aromatic, being careful not to burn the garlic.

Add sliced green chiles and chopped tomato (if using). Cook 2–3 minutes until tomato softens and releases some moisture.

Sprinkle in 1 tsp turmeric, 1 tsp red chili powder, and 1 tsp ground coriander. Stir and cook 30–45 seconds to bloom the spices.

Increase heat to medium-high, add the seasoned prawns in a single layer. Cook undisturbed 1–1.5 minutes per side (total 2–3 minutes) until prawns turn pink and opaque. Do not overcook—prawns should just be cooked through.

Lower heat to medium. Push prawns and cooked aromatics to one side of the pan or make a well in the center.

Pour the beaten eggs into the empty space. Let them set for about 20–30 seconds, then gently scramble and fold them with the prawns so egg forms soft curds that coat the prawns and vegetables. Cook until eggs are just set but still moist, about 1–2 minutes.

Sprinkle 1/2 tsp garam masala (if using) and adjust salt and pepper to taste. Add 1 tbs butter and 1 tbs lemon juice; stir quickly to combine and melt butter into the mixture.

Turn off heat. Garnish with chopped cilantro and sliced spring onion greens. Serve immediately.