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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
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

  • 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.

Serves 4

Source: The Mushroom Council