Potato Flaked Prawns on a Bed of Asparagus
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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
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
and devein the prawns, leaving the tails on.
Place the prawns in the lemon and lager marinade
for 2 hours at room temperature.
off the last 2 inches of each asparagus spear.
Peel the bottom two-thirds of each stalk.
a large pot of water to a boil for the asparagus.
the thyme, mashed potato flakes, salt and pepper.
the prawns in the beaten egg whites, then into
the potato mixture.
the asparagus for 5 minutes. Drain and keep
warm but not hot.
a sauté pan over medium-high heat, cook the
prawns for 2 minutes on each side.
the sautéed prawns on a bed of the asparagus.
The Mushroom Council