Saturday, 25 September 2010

Fast Prawn Frittata


Fast Prawn Frittata

This recipe has everything going for it - fast to make, not much preparation, really healthy, and keeps well within my  'Less Than £5 ' philosophy. There is little skill involved, so anyone can make this - it is just a glorified omelette.

The idea for it came from my latest cookery bible, Bobby Chinn's Vietnamese Food. Inside is a recipe for Trung Duc Thit, Minced Pork Omelette. Chinn says the pork can be substituted, which is what I have done.

I had been looking for a good introduction book to Vietnamese cuisine, and stumbled across this. The clincher was the foreword by Anthony Bourdain, who confidently states 'What Bobby doesn't know about Southeast Asian food is not worth knowing.'  That was good enough for me !

Serves 2
Cost Per Individual Serving £1.80

200g Raw King Prawns, chopped £2.50
4 large Free Range Eggs, beaten £1.00
2 Spring Onions, sliced home grown
2 tbsp Vegetable Oil
2 tbsp Fish Sauce
Chopped Red Chilli 10p
Few Sprigs Fresh Coriander, garnish

1. Add oil to non-stick pan and heat to medium
2. Mix prawns with the eggs and spring onions
3. Add 1/2 the mixture to pan and ensure mixture well spread over surface
4. Turn heat down to low as mixture begins to set, using a spatula to ensure not burning or sticking
5. After approx 5 min flip over your frittata and allow to cook for 5 min, or until egg is set and prawns are cooked (pink)
6. Repeat with remaining half of mixture
7. Serve once cooked and add fish sauce and chopped red chilli to taste

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