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Muffin pan prawn frittatas

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 Muffin pan prawn frittatas

  • 15m prep
    •  
  • 20m cook
    •  
  • makes 10
    • Marion's Thai twist on the classic frittata brings so much flavour in one little package. It’s the fragrant curry paste and the fresh herbs that add all the character (and make these so addictive). Using coconut milk instead of milk or cream adds a lovely creamy coconut flavour and makes these dairy free, too.

    135 calories per serve

    Allergens: Recipe may contain gluten, wheat, egg, mustard and sulphites.

    10 Ingredients

    • 6 eggs
    • 125ml (1/2 cup) coconut milk
    • 1 tbs red curry paste
    • 50g (1 ⁄3 cup) self-raising flour
    • 1 tbs fish sauce
    • 300g peeled, deveined cooked prawns, 250g coarsely chopped
    • 10 whole prawns to serve
    • ½ cup chopped fresh Thai basil, plus extra leaves, to serve
    • Coconut yoghurt, to serve
    • Sweet chilli sauce, to serve

    4 Method Steps

    • Step 1
      Preheat oven to 200°C/180°C fan forced. Spray ten 60ml (¼ cup) muffin pans with oil.
    • Step 2
      Place eggs, coconut milk, curry paste, flour and fish sauce in a large bowl. Whisk until well combined. Add the chopped prawn and chopped Thai basil. Stir to combine.
    • Step 3
      Divide mixture evenly among prepared muffin pans. Bake for 20 minutes or until golden and set.
    • Step 4
      Serve warm or at room temperature. Top each frittata with a dollop of coconut yoghurt and the whole prawns. Drizzle with a little sweet chilli sauce. Sprinkle with basil leaves.


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