食材：
去壳虾.......... 1 小碗(留虾尾)
香菜.............. 1 小把(切段)
黄姜.............. 1 小块
小葱.............. 3-4 粒
鸡蛋.............. 2 粒
盐.................. 适量
蒜头.............. 2-3瓣
胡椒粉.......... 适量
水.................. 少许
玉蜀黍粉...... 适量(做勾芡用)
做法：
1. 把去皮的黄姜、小葱和蒜头一起打成泥。如果没有黄姜，可以用1 汤匙的黄姜粉代替。
2. 虾腌少许的胡椒粉和盐。
3. 热锅后，先炒香(1)，然后再炒虾。一旦虾变稍红，把热水加进去。
4. 水一滚开，打散蛋。先让蛋在水里凝结成60%，然后用铲去把它弄碎，弄成蛋花。
5. 加盐调味。
6. 如果蛋汤太水，可以试加一些勾芡。
7. 最后把香菜放到锅里翻一翻就可以了。
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Ingredients:
1 bowl shelless prawns
small amount of parsley
some ginger (the yellow type)
3-4 shallots
2 chicken eggs
salt
2-3 cloves of garlic
pepper
water
corn flour (optional)
Directions:
1. Blend skinned ginger, shallots and garlic together. You could replace ginger with ginger powder (the yellow type) without having to blend it any more.
2. Marinate prawns with some salt and pepper.
3. Heat the oil, stir (1) then follow by prawns. Once prawns turn to be redish in color, add a little bit of hot water.
4. When water start boiling, add eggs. Stir the egg after it is 60% cooked. Egg will be floating in the gravy.
5. Add salt to add flavour.
6. If the gravy is too watery, you could add some corn flour to make it thicker.
7. Finally add parsley to cook for 1-2 minutes.
