The finished recipe. Egg White Scramble with Prawns and Pak ChoiIngredients 1 to 6. 5 whites, about 165 g Egg white. 100 g Cooked prawns, peeled (Cooked weight, as sold chilled.). 100 g Pak choi (Stalks sliced, leaves left whole. The stalks need a minute longer.). 1 tsp (4 g) Toasted sesame oil. 2 tsp (10 g) Tamari. A small piece, grated Fresh gingerIngredients 7 to 8. 1 clove, about 3 g Garlic. A few slices, optional Fresh red chilliStep 1. Heat the sesame oil in a non-stick pan over a high heat and stir-fry the pak choi stalks, ginger and garlic for a minute, then the leaves and prawns for a minute more until the leaves wilt.Step 2. Turn the heat to medium, pour in the whites beaten with the tamari, and fold slowly until they set in soft white curds, about ninety seconds.Step 3. Serve at once with the chilli, if using.
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