Prawn Kedgeree Stuffed Eggs. Gluten-free Hot Appetiser

Kedgeree makes a great breakfast or supper dish and to my mind with its beautiful rich colours would grace any buffet table. How to serve it was a problem because it is a substantial dish and all the individual baking cases I have seemed way too substantial as well. My best and I hope you'll agree the prettiest solution was to present it in the egg itself. This way it can be served straight from the oven, piping hot!

Prawn Kedgeree Stuffed Eggs. Gluten-free Hot Appetiser Recipe

Kedgeree as khicṛī or khicaṛī is one of those great ancient Eastern egg and rice dishes reputed since the 14th century as a nourishing and easily digested invalid food. One school of thought believed that it was this very mild spiciness which first attracted its notice to the British in India. Legend has it that the Scots regiments sent to India adopted it over porridge  as a breakfast food and by which time it had acquired the addition of fish. There are many legends attached to it, one being that consuming fish in the morning was the most practical way to enjoy it in a hot climate. At a later date when the dish was imported into Britain it incorporated smoked fish and became a supper favourite. Another story holds that the British in India used the dish as a hangover cure after a night on the chhota pegs.


Prawn Kedgeree Stuffed Eggs. Gluten-free Hot Appetiser Recipe
Although we live by the sea and can easily get wild local shrimp, prawns are another matter. To get the quantity to make a dish here, we need to go out by boat to the beautiful Chausey Islands (below), something we have done in the past. The only other prawn I would ever eat would be an organically farmed one and these will be ready cooked. We eat them from the packet but if you are concerned, then you can always heat them up quickly by dropping them for a few minutes into boiling water.

View from the Chausey Islands

Prawn Kedgeree Stuffed Eggs. Gluten-free Recipe


(makes 20)

125g - 4oz Basmati or Thai rice cooked (see below)
100g - 3½oz of cooked prawns
10 hard boiled eggs
1 medium red onion, chopped
1 dessert spoon of turmeric
1 heaped dessert spoon of coconut oil or raw butter
Paprika for sprinkling.
Black pepper

Rice and the Steam Dragon

As for the rice, I cook it in a very ad hoc manner taught to me by a friend who was maniacal about the 'Steam Dragon'. Very simply I wash the rice several times in cold water, then cover it with two fingers depth of water. Put it on a high heat, reducing this when it starts to boil too furiously and never open the pan lid, except just to quickly check now and again for when the water has been absorbed - if you open the lid too wide you let out the Steam Dragon. It seems like many dishes, rice is better left alone. Once the water has been absorbed and the rice is very slightly al dente remove the pan lid to allow the remaining water to quickly evaporate, leaving the rice 'dry' and fluffy. If you still have water visible above the rice but the grains have already reached this stage, then pour off the excess water first. If you overcook rice it goes sticky, then it is called 'friendly rice', which I think shows just how forgiving cookery can be!

Cook the onions in butter until they are soft.

Melt the  coconut or butter and add the turmeric to it. Incorporate these gently into the rice to get an even colour. Add the onions.

Prawn Kedgeree Stuffed Eggs. Gluten-free Recipe

Cut the eggs in half and hollow out the yolks. Crumble the latter and add to the rice, leaving a little yolk to sprinkle on the finished dish. Keep the rice mix on the top of the stove on a trivet, so that it keeps hot but does not burn.

Prawn Kedgeree Stuffed Eggs. Gluten-free Recipe

Cut 10 of the prawns in half longways and chop the rest. Add the chopped prawns to the rice. Season with black pepper, which allows for better absorption of the curcumin in the turmeric - as it is not just fish that is good for the brain!. Taste and add salt if needed.

Form into balls and place inside the halved eggs. Place in the warming drawer until all are ready.

Prawn Kedgeree Stuffed Eggs. Gluten-free Party Recipe

Add a halved prawn to the top (you can heat these first in boiling water if you wish but be aware they will become rubbery if you overcook).

Sprinkle with finely crumbled yolk. Dust with paprika and serve immediately.


All that needs to be said now is Bon Appėtit!

Hope to see you here again for another recipe from my 100 Gluten-Free Organic Party Foods Challenge!

All the best,



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©  Sue Cross 2017 


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