Colours of Spring and Prawn and Spring onion Frittata

I can't be more happy! Spring is finally here! I know that for sure, even if, according to the calendar, it is still not spring. We have to wait one more week for that. But that is not important. The only important thing is my outdoor thermometer shouting at me! 15-20C!!! And it has been shouting this since Saturday. I feel the energy entering my body. The so much needed energy. Sometimes, I ask myself why do I live London, when I so much love and need the sun? I know, there are places in Europe, where the snow is still falling. So I am very grateful.

I love spring green colours. These fresh and vivid greens shades represent growth, harmony and energy to me. I feel, I need such colours in my kitchen too. Lovely light and colourful prawn and spring onion frittata satisfied my appetite. I was craving an asian style frittata, so I added some freshly grated ginger and soya sauce, and finished it with a hot chilli salt. You can add any spices you like. It would be nice with some grated cheese on top too. Just follow your taste.

Prawn and spring onion frittata

Serves 2

Ingredients

8 spring onions, chopped
260g cocktail prawns
2cm piece of fresh ginger, peeled and grated

4 eggs
1tbsp soya sauce
chilli salt
freshly grated pepper
olive oil

1. In a saute pan, heat olive oil over medium heat, add the prawns, ginger and onion. Sauté for about 2 minutes.

2. In a small bowl, mix together eggs, soya sauce, salt and pepper. Pour the mixture into the pan and cook over low heat, until the eggs are set, about 8-10 minutes.

3. Turn the frittata over. Slide the frittata carefully on to a plate. Put the pan on top of the plate and turn the plate up side down so that the frittata falls back in to the pan. Cook for a further 4-5 minutes.

4. Slide the frittata out of the pan on to a clean plate and serve.

Curried Prawns in Coconut Milk

I've had prawns in my fridge for a couple of days already but I wanted to try something new this time other than our favorite prawns with garlic and herbs. I went for a help to our Red Hot! cookbook which we got as a present last christmas and which has been resting in a bookshelf till this moment. Actually it was even worse after a while of browsing. I've realized what a treasure was hidden in our bookshelf and my head was full of recipes. Which one to choose???

Laziness won in the end and I chose recipe with most ingredients I had at home. I really wasn't in the mood to run round all local shops looking for missing exotic ingredients! :-) And the result was - Curried Prawns in Coconut Milk. Actually after finishing it I was pretty pleased I chose this recipe - it was just delicious!

As I wrote above my choice was the recipe with MOST ingredients I had at home which means I replaced the yellow curry paste with the green curry paste but this exchange was exceedingly positive.

Curried Prawns in Coconut Milk
Serves 4-6

Ingredients
600ml/21/2 cups coconut milk
30ml/2 tbsp yellow curry paste
15ml/1 tbsp fish sauce
2.5ml/1/2 tsp salt
5ml/1 tsp granulated sugar
450g/1lb king prawns (peeled, tails may leave)
225g cherry tomatoes
juice of 1/2 lime, to serve
2 red chillies, cut into strips, and coriander leaves, to garnish

1 Put half the coconut milk into a pan or wok and bring to the boil.

2 Add the yellow curry paste to the coconut milk, stir unit it disperses, then simmer for about 10 minutes.

3 Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.

4 Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes.

5 Serve the curried prawns sprinkled with lime juice and garnish the dish with chillies and coriander.