Seafood and chive jumble

Prepare this delicious brunch as a special treat.

Seafood and chive jumble

Insist on having this delicious dish served to you for breakfast in bed on your birthday – it’s a real treat!


  • 2 eggs
  • 1 tablespoon cornflour
  • Salt
  • 1 tablespoon vegetable oil
  • 4 scallops, off the shell
  • 125g peeled prawns
  • 1/4 teaspoon finely grated fresh ginger
  • 1 tablespoon chives, chopped
  • 1 1/2 tablespoons Chinese rice wine
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 spring onion, sliced diagonally


Mix the cornflour with water to a pouring consistency. Whisk the eggs together and add in the cornflour mixture. Season with salt.

Heat half the oil in a wok until it is just smoking, then quickly cook the scallops and prawns for about 30-45 seconds. Add in the ginger and chives and cook until soft. Set aside and wipe out the wok.

Add the remaining oil to the wok, again until it is just smoking. Stir in the egg mixture until it starts to set. Reduce the heat and cook for five minutes, then fold in the seafood. Transfer to serving bowls.

Wipe out the wok, heat up again. Add the wine and reduce. Stir in the soy and oyster sauce and cook for one minute. Pour over the egg mixture, sprinkle with the spring onions and serve.


    To make a comment, please register or login
    9th Oct 2013
    An egg pancake -
    I have never tried it - who knows why ?
    I like the flavors you have - I love ginger for a start.
    I do crepes with canned asparagus - because I like the brine flavor & they are soft.
    And it also reminds me of cooking class at high school, one hundred & one years ago - Crazy; no !
    Thin slices of ham
    Mushrooms slices & sauteed in butter
    Passe compered to this recipe - hey !
    9th Oct 2013
    Add crunchy fresh bean sprouts and it sounds like a Vietnamese pancake - I used to have a vegetarian one often at a Vietnamese restaurant in Kings Cross in the early 90s - delicious.

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