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Potato Flaked Prawns on a Bed of Asparagus |
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12 |
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jumbo prawns |
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1/2 |
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thyme, bunch |
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1 1/2 cup |
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potatoes, dried flakes, mashed |
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Salt to taste |
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Freshly cracked black pepper to taste |
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5 |
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large egg whites, beaten |
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20 |
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asparagus spears, large |
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Lemon and Lager Marinade |
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2 tsp |
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garlic clove, minced |
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1 1/2 cup |
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lager |
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1/2 cup |
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olive oil |
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3 |
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fl oz lemon juice, fresh |
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1 tsp |
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salt |
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1 tsp |
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black pepper |
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1 Tbs |
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mixed fresh herbs, chopped |
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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. |
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Servings: 4 |
Yield: 32 oz |
Preparation time: 30 minutes |
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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 |
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Amount Per Serving |
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Calories |
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122.24 |
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Calories From Fat |
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4.82 |
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% Daily Value |
Total Fat 0.55g |
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0% |
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Saturated Fat 0.12g |
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0% |
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Cholesterol 27.36mg |
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9% |
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Sodium 188.70mg |
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7% |
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Potassium 500.28mg |
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14% |
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Carbohydrates 18.94mg |
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6% |
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Dietary Fiber 2.98g |
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11% |
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Protein 11.33g |
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22% |
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Recipe Type |
Appetizer, Seafood |
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Recipe Source |
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