Recipe for quinoa and prawn chowder

Prawns from Fin and Flounder, Broadway Market

Prawns from Fin and Flounder, Broadway Market

Serves 1

10 prawns (shell on)
2 cups water
half white onion, finely chopped
1 crushed garlic clove
40g black quinoa
1 large peeled potato
10g broad beans
10g peas
1 egg
2 tbsp of double cream

 

 
Boil 8 prawns in the water with the onion, garlic, quinoa and potato for 30 minutes. 10 minutes before the end, add the broad beans.

Remove the prawns, peel and finely chop them before returning them to the liquid.

Add the remaining prawns, peas and egg. Boil gently for 8 minutes to poach the egg. Season well and serve with a swirl of double cream.

Back to Andina