Yields10 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
This recipe makes 10 muffin pan prawn frittatas
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.
½Cup chopped fresh Thai basil, plus extra leaves, to serve
Coconut yoghurt, to serve
Sweet chilli sauce, to serve
1
Step 1.
Preheat oven to 200°C/180°C fan forced. Spray ten 60ml (¼ cup) muffin pans with oil.
2
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.
3
Step 3.
Divide mixture evenly among prepared muffin pans. Bake for 20 minutes or until golden and set.
4
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.
Thanks to TASTE.COM.AU
Ingredients
This recipe makes 10 muffin pan prawn frittatas
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.
½Cup chopped fresh Thai basil, plus extra leaves, to serve
Coconut yoghurt, to serve
Sweet chilli sauce, to serve
Directions
1
Step 1.
Preheat oven to 200°C/180°C fan forced. Spray ten 60ml (¼ cup) muffin pans with oil.
2
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.
3
Step 3.
Divide mixture evenly among prepared muffin pans. Bake for 20 minutes or until golden and set.
4
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.
