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Home > Appetizers > Formal

Potato Flaked Prawns on a Bed of Asparagus

Serves: 4 - 8 oz portions

Preparation time: 30 minutes

Ingredients:
  • 2 1/2 cup Lemon and Lager Marinade for Fish or Chicken
  • 12 jumbo prawns
  • 1/2 thyme, bunch
  • 1 1/2 cup potatoes, dried flakes, mashed
  • Salt and freshly cracked black pepper, to taste
  • 5 large egg whites, beaten
  • 20 asparagus spears, large
Peel and devein the prawns, leaving the tails on.

Place the prawns in the lemon and lager marinade for 2 hours at room temperature.

Cut off the last 2 inches of each asparagus spear. Peel the bottom two-thirds of each stalk.

Bring a large pot of water to a boil for the asparagus.

Combine the thyme, mashed potato flakes, salt and pepper.

Dip the prawns in the beaten egg whites, then into the potato mixture.

Blanch the asparagus for 5 minutes. Drain and keep warm but not hot.

In a sauté pan over medium-high heat, cook the prawns for 2 minutes on each side.

Serve the sautéed prawns on a bed of the asparagus.

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