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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