Potato Flaked Prawns on a Bed of Asparagus

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield4
Prep Time30 minutes
RecipesFormal

Description

Potato Flaked Prawns on a Bed of Asparagus

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

Instructions

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

Serve the sauteed prawns on a bed of the asparagus.