Potato Flaked Prawns on a Bed of Asparagus

By MaryGladys

Ingredients

• 12 jumbo prawns
• 1/2 thyme, bunch
• 1 1/2 cup potatoes, dried flakes, mashed
• Salt to taste
• Freshly cracked black pepper to taste
• 5 large egg whites, beaten
• 20 asparagus spears, large
• Lemon and Lager Marinade
• 2 tsp garlic clove, minced
• 1 1/2 cup lager
• 1/2 cup olive oil
• 3 fl oz lemon juice, fresh
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbs mixed fresh herbs, chopped

Details

Servings 1

Preparation

Step 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 sauté pan over medium-high heat, cook the prawns for 2 minutes on each side.

Serve the sautéed prawns on a bed of the asparagus.