Tuesday, 22 January 2013

Revuelto de Esparragos y Gambas

Today we'll have that dish we had in Fuengirola: Scrambled eggs with asparagus and king prawns. Since today is (again) one of those days we're cutting back on carbs (Bad potatos! Bad pasta! Bad bread!), I've omitted the fried potatos that the other dish had. Though, that seems to be the more typical way anyway. And since I didn't use potatos, I rewarded myself by adding even more prawns. So much for self-restraint then...

Again, this is very much the kind of dish where you can pretty much throw anything you find at the bottom of the pantry. Smoked salmon would go well with the asparagus. Perhaps with a hint of saffron...? The asparagus could also be substituted with peas.

For this dish you want to use the daintier sort of asparagus. In case those are unavailable, feel free to use the normal, bigger ones, but in that case you'll have to parboil them first.

In case you want to use potatos (and why wouldn't you!) fry them first in oil and a dash of paprika powder (smoky or regular) until crisp. You can fine tune the amount of chilli based on the fieriness of the paprika you're using. One large potato is enough for 2, either cut in chunks or smallish slices of about 1/4 of an inch). 

In order to preserve the crunchiness, fold them into the scramble right before serving.

(for 2)

6 medium size eggs (or 4 XL ones)
1 handful of spring onions (or 1/2 a regular onion)
14 (raw) king prawns (if using potatos, 10 is enough) 
(1 potato, slightly bigger than average)
24 baby green asparagus (or 8 parboiled big ones)
1 teaspoon of garlic powder
1 teaspoon of chopped chillis
I handful of fresh parsley
salt, pepper

Whisk the eggs lightly in a bowl, season with salt and pepper and add the chopped spring onions.(If you use regular onions, slice them finely and add into the pan with the asparagus)

Trim the stalk ends off the asparagus (and depending on the size you're using) chop into 2 or 3. Heat some oil in a pan and add the asparagus and the garlic powder. 

Once they've softened a bit, add a knob of butter, chillis and the prawns. Season with salt and pepper.

When the prawns are cooked, remove from the heat. Add the eggs and stir the mixture all the way to the bottom. The heat of the pan will cook the eggs while preventing the scramble from drying. If using potatos, fold them in now. Add coarsely chopped parsley and serve!

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