Potato Flaked Prawns on a Bed of Asparagus
Potato Flaked Prawns on a Bed of Asparagus
Potato Flaked Prawns on a Bed of Asparagus
Servings 4
Ingredients
- 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
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.
