SCRAMBLED EGGS AND PRAWNS
2 tablespoons olive oil
8 oz mixed brown cap, shitake and oyster mushrooms, sliced
salt and fresh ground black pepper
14 oz raw prawns, peeled
4 eggs, lightly beaten
2 tablespoons chopped fresh parsley
In a wide frying pan, heat oil and add mushrooms.
Sprinkle over salt and pepper and cook over a fairly high heat until the liquid has evaporated. Stir in prawns and cook, stirring for about 2 minutes.
Reduce heat to low, pour in eggs, add parsley and cook, stirring gently, until eggs are nearly set, but still creamy. Serve immediately on warm plates.
Serves 2 - 3
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