Go Back
+ servings
Print Recipe
No ratings yet

Potato Flaked Prawns on a Bed of Asparagus

Potato Flaked Prawns on a Bed of Asparagus
Servings: 4



  • 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.