Potato Flaked Prawns on a Bed of Asparagus

Potato Flaked Prawns on a Bed of Asparagus

Prep Time: 0

Yield: 4

Potato Flaked Prawns on a Bed of Asparagus


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


  1. 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.

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