Stir-fried prawns in curry egg sauce (Kung phat phong kari)

1. Peel the prawns and remove the dark vein; cut the onion into thin wedges and the celery and spring onions into 4 cm pieces.

2. Whisk the eggs with the coconut milk, curry powder, oyster sauce and sugar in a bowl until smooth.

3. Heat the oil in a wok until very hot and stir-fry the prawns for 1-2 minutes until just pink; lift out.

4. In the same oil, stir-fry the onion and celery for 1-2 minutes.

5. Return the prawns, pour in the egg and curry mixture and cook over low heat for 1-2 minutes, stirring slowly, until the egg sets into creamy, soft curds.

6. Stir in the spring onions and serve immediately with jasmine rice.

Tip: A favourite of Bangkok's seafood restaurants, originally made with crab in the shell (pu phat phong kari) – with prawns it is easy to make at home. Don't overcook the egg: the sauce is right when it is silky, not scrambled.