Potato Flaked Prawns on a Bed of Asparagus

Potato Flaked Prawns on a Bed of Asparagus

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  • Prep Time


  • Total Time


  • Servings



  • 12

    jumbo prawns

  • ½

    thyme, bunch

  • 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

  • cup lager

  • ½

    cup olive oil

  • 3

    fl oz lemon juice, fresh

  • 1

    tsp salt

  • 1

    tsp black pepper

  • 1

    Tbs mixed fresh herbs, chopped


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.


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