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Thursday, March 5, 2015

Potato Flaked Prawns On Bed Of Asparagus

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 2 teaspoons minced garlic cloves
  • 1 1/2 cups lager beer
  • 1/2 cup olive oil
  • 3 fluid ounces fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • crushed red pepper flakes, to taste
  • 1 tablespoon mixed fresh herbs, chopped (such as dill, thyme, parsely,celery, & coriander)
  • 2 1/2 cups lemon and lager marinade for fish
  • 12 jumbo prawns
  • 1/2 thyme, bunch
  • 1 1/2 cups potatoes, dried flakes, mashed
  • salt, to taste
  • freshly cracked black pepper, to taste
  • crushed red pepper flakes, to taste
  • sesame seeds, for sprinkling
  • 5 large egg whites, beaten
  • 20 asparagus spears, large

Recipe

  • 1 prepare the marinade.
  • 2 peel and devein the prawns, leaving the tails on.
  • 3 place the prawns in the lemon and lager marinade for 2 hours at room temperature.
  • 4 cut off the last 2 inches of each asparagus spear. peel the bottom two-thirds of each stalk.
  • 5 bring a large pot of water to a boil for the asparagus.
  • 6 combine the thyme, mashed potato flakes, salt, pepper, crushed red pepper flakes & sesame seeds
  • 7 dip the prawns in the beaten egg whites, then into the potato mixture.
  • 8 blanch the asparagus for 5 minutes.
  • 9 drain and keep warm but not hot.
  • 10 in a sauté pan over medium-high heat, cook the prawns for 2 minutes on each side.
  • 11 serve the sautéed prawns on a bed of asparagus.

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