Kuku Meygoo
Prawns Kuku
Ingredients
- 1 small onion, quartered
- 2 cloves garlic
- 1 1/2 cups raw prawns, or shrimp, shelled
- 1 teaspoon salt
- 1 small red chile, minced, adjust to your taste
- 1 1/2 tablespoons all-purpose flour, or rice flour
- 1/4 teaspoon ground saffron, bloomed with 1 tablespoon hot water
- 5 eggs
- 6 tablespoons olive oil, divided
- 1 tablespoon chives, finely chopped for garnish
Instructions
- Place the onion and garlic in a food processor and blend for about 1 minute, or until they reach a slushy consistency.
- Add the prawns, salt, red chili, and flour to the food processor. Pulse 5-7 times, or until the mixture is well combined with a slightly coarse texture. Set aside for now.
- In a separate mixing bowl, whisk the eggs and saffron water until the eggs are fully incorporated and no strands are visible. Add the prawn mixture and mix until well combined.
- Heat a medium-sized non-stick frying pan over high heat. Add 4 tablespoons of olive oil and pour the prawn and egg mixture into the pan. Gently shake the pan to ensure the mixture is evenly spread.
- Cover and cook on medium-low heat for 15 minutes.
- The kuku should be firm and set at this stage. Place a large plate over the top of the pan and carefully flip the kuku onto the plate. Alternatively, you can cut the kuku into quarters and use a spatula to flip each piece individually onto the plate.
- Add the remaining 2 tablespoons of olive oil to the frying pan. Slide the kuku back into the pan and cook uncovered on medium-low heat for another 10 minutes.
- Remove the kuku from the pan, garnish with chives, and serve with flatbreads, a side of yogurt, and Persian Salad Shirazi.
Notes
Variations:
If you enjoy herbal flavors, try adding a couple of tablespoons of parsley, cilantro, thyme, or chives to the egg mixture as it cooks. Alternatively, if you prefer a more seasoned taste, incorporate warming spices like cumin, coriander, or smoked paprika to create a flavorful kuku.
Tried this recipe?Let us know how it was!