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| Potato Flaked Prawns on a Bed of Asparagus |
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| 12 |
|
jumbo prawns |
|
| 1/2 |
|
thyme, bunch |
|
| 1 1/2 cup |
|
potatoes, dried flakes, mashed |
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|
|
Salt to taste |
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|
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Freshly cracked black pepper to taste |
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| 5 |
|
large egg whites, beaten |
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| 20 |
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asparagus spears, large |
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| 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 |
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salt |
|
| 1 tsp |
|
black pepper |
|
| 1 Tbs |
|
mixed fresh herbs, chopped |
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|
|
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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 |
|
|
|
| Calories |
|
122.24 |
|
| Calories From Fat |
|
4.82 |
|
| |
|
% Daily Value |
| Total Fat 0.55g |
|
0% |
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| Saturated Fat 0.12g |
|
0% |
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| Cholesterol 27.36mg |
|
9% |
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| Sodium 188.70mg |
|
7% |
|
| Potassium 500.28mg |
|
14% |
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| Carbohydrates 18.94mg |
|
6% |
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| Dietary Fiber 2.98g |
|
11% |
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| Protein 11.33g |
|
22% |
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| Recipe Type |
| Appetizer, Seafood |
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| Recipe Source |
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