- 500 ml of Stock (vegetable/ chicken/ seafood)
- 2 tbsps of garlic, carrots, spring onions, pakchoy or cabbage, sweet corn kernels, green or red chillies.
- 10 medium sized fresh prawns deveined and cleaned
4.One egg white
- 1 tsp of butter or oil
- 2 tbsps light soy sauce
7.1 soup cube
- Salt to taste.
Finely chop all the vegetables .Take oil in a wok and on high heat add garlic and chillies. Saute and before it burns add prawns and saute. Then add all the veggies one by one. Stir fry for a minute and add the stock, soy sauce and the soup cube as well. Reduce the flame and do not cover it. If you cover, the veggies will lose their colour and crunch. Cook for two minutes and add egg white by sitirring the soup with a fork as you add the egg white. Add salt only if required because the stock, soup cube and soy sauce would already have added enough salinity. Serve hot.