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Prawn and watercress coucou sabzi
Serves 4 Starters and mains
Ingredients
- butter, for greasing
- 3tbsp sunflower oil
- 6 spring onions, thinly sliced
- 5 stalks of celery, thinly sliced
- 200ml crème fraîche
- 10 eggs
- 4 large sprigs of parsley leaves, removed and chopped
- 4 dill fronds, chopped
- 100g watercress, most stalks removed
- 350g raw prawns, shelled (keep a few with tail shells on per pan)
- 4 x 200ml (12cm x 2.75cm) ovenproof pans or dishes, or one large pan
Method
Grease the pans or dishes, or single large pan, with butter. Preheat the oven to 230°C/455°F/ Gas 8. Heat the oil in a frying pan and cook the spring onions and celery until soft and the moisture has evaporated but not browned.
Put the crème fraîche in a bowl and whisk in the eggs one at a time. Mix in the parsley and dill. Chop the watercress leaves roughly, add those to the eggs and season with ½tsp salt and freshly ground black pepper. Slice the prawns into 3 pieces, keeping the ones with tail shell intact for later. Add the prawns to the egg mixture along with the spring onions and celery.
Pour an even amount of mixture into each baking dish, put in the oven and bake for 5 minutes. Stir and sit the remaining prawns in the mixture with the tail sticking up. Bake for a further 15 minutes or until puffy and golden.
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