Peel the prawns and rub with salt or katakuriko to remove any dirt. Rinse and drain well. Whisk the eggs and season lightly with salt and pepper. Cut the Japanese leek into any size you like.
Heat the oil in a frying pan and pour in the beaten eggs. Make rough scrambled eggs and lift out from the frying pan and set aside.
Into the same frying pan add some oil and fry the leek. After the aroma is released add the prawns. After the colour of prawns has changed, add sake and Chinese stock powder.
Evaporate any alcohol content and return the scrambled eggs into the pan. Stir gently and serve.
It is nice when served with Chinese black vinegar.
