Prawn and watermelon egg spatzle

Egg spatzle is German egg noodles which are much denser than our dried noodles and add a filling element to this dish which also uses watermelon rind from green striped watermelon which I have just found out is edible. If you use the watermelon rind dice it very finely.  

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Prepare per person:

8 uncooked king prawns

75g egg spatzle in a bowl just covered in boiling water.

Handful of rinsed baby spinach

Half a red onion finely diced

2 rinsed sliced in two then each quartered runner beans

4 rinsed topped and tailed green beans cut into 1” pieces

I peeled and grated carrot

3”x 2” pieces of red and yellow bell peppers – half lengthways; slice one piece and finely dice the other of each

3” x 1” rind cut from a green striped watermelon and finely diced. Flesh from the same watermelon cubed.

2 rinsed and sliced broccoli florets including the stems

2 tbsp chopped fresh parsley

In a small bowl - 1” piece of sliced fresh ginger, 3 grated garlic cloves, 1 tsp easy chillies, 1 tsp Worcestershire sauce, 2 drops tabasco sauce, half tsp paprika/black pepper and a dash of salt.

Add the onion and watermelon rind to 2tbsp oil over high hob heat and leave for 2 minutes.

Stir in the carrot, bell peppers, runner beans and green beans and leave for 2 minutes.

Stir in the prawns, broccoli and contents of the small bowl for 2 minutes.

Drain and stir in the egg spatzle and baby spinach., Add a lid and leave for 2 minutes.

Turn off the hob heat, add the watermelon cubes and leave lidded for 2 minutes.

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Serve topped with the parsley and a finger bowl to peel the prawns as you eat.

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My May 2018 recipes:

Panfried salmon with spinach, chilli omelette

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Buttered calamari with creamed orzo