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Spicy spelt with broccoli, prawns and crispy fried egg
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Spelt soaks up the vibrant dressing in this South East Asian-inspired brunch dish, balancing the spice with its sweetness. Omit the prawns to make the recipe vegetarian.
125g pearled spelt
1½ tbsp olive oil
200g Tenderstem broccoli, halved lengthways
4 salad onions, trimmed
½ x 28g pack coriander, stalks finely chopped
180g pack raw extra large king prawns
2 tbsp crispy fried onions or roughly chopped toasted peanuts
½ lime, cut into wedges
1 small garlic clove, crushed
15g fresh root ginger, grated
1 small red chilli, deseeded and finely chopped
3 tbsp light soy sauce
2 tbsp Chinese rice vinegar
2 tsp sesame oil
½ tbsp light brown soft sugar or palm sugar
1. Cook the spelt according to pack instructions. Meanwhile, set a large frying pan over a medium-high heat with 1 tsp oil. When the oil is hot, add the broccoli to the pan with a splash of water. Cook for 2-3 minutes, then turn over, move to the side of the pan, and add the salad onions. Cook for another 3-4 minutes, turning every so often, until tender and lightly charred. Transfer to a board. Roughly chop the salad onions.
2. Meanwhile, mix the dressing ingredients in a large bowl. When the spelt is cooked, drain thoroughly, run under cold water, then add to the dressing with the salad onions and chopped coriander stalks; toss to mix, then divide between 2 plates.
3. Wipe out the frying pan with kitchen paper; return to a medium-high heat with 1 tsp oil. Fry the prawns for 2-3 minutes until pink, cooked through and a little charred. Add to the plates, along with the broccoli. Add the remaining 1 tbsp oil to the pan over a medium-high heat. Once it is hot, fry the eggs for 1-2 minutes, tipping the pan and basting the whites with the oil until set but the yolks are still runny. Top each plate with an egg. Scatter over the crispy onions (or nuts) and coriander leaves. Serve at once, with any remaining dressing and the lime wedges.
Typical values per serving:
This recipe was first published in Thu Oct 01 11:03:03 BST 2020.
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