free recipes > fish and seafood > recipe
 
 
Potato Flaked Prawns on a Bed of Asparagus
 
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  
 
 
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.
2 Cut off the last 2 inches of each asparagus spear. Peel the bottom two-thirds of each stalk.
3 Bring a large pot of water to a boil for the asparagus.
4 Combine the thyme, mashed potato flakes, salt and pepper.
5 Dip the prawns in the beaten egg whites, then into the potato mixture.
6 Blanch the asparagus for 5 minutes. Drain and keep warm but not hot.
7 In a sauté pan over medium-high heat, cook the prawns for 2 minutes on each side.
8 Serve the sautéed prawns on a bed of the asparagus.
 
Servings: 4
Yield: 32 oz
Preparation time: 30 minutes
 
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
mixed fresh herbs, chopped
 
       
Amount Per Serving      
Calories   122.24  
Calories From Fat   4.82  
    % Daily Value
Total Fat 0.55g   0%  
Saturated Fat 0.12g   0%  
Cholesterol 27.36mg   9%  
Sodium 188.70mg   7%  
Potassium 500.28mg   14%  
Carbohydrates 18.94mg   6%  
Dietary Fiber 2.98g   11%  
Protein 11.33g   22%  
 
Recipe Type
Appetizer, Seafood
 
Recipe Source
Source: Culinary Café
 
 
 

 

Copyright ©2002-2008 Radium Technologies, Inc. All rights reserved.   Disclaimer | Privacy | Contact Us