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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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