Potato Flaked Prawns on Bed of Asparagus |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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What can I say about this dish? We made it and with a few changes we had a lovely Sunday luncheon! We made this to see how many residents would take the apsparagus and leave it on their plates untouched and those who at least tried them. It is so difficult to make changes to the menu if the residents aren't going to eat them. Ingredients:
2 teaspoons minced garlic cloves |
1 1/2 cups lager beer |
1/2 cup olive oil |
3 fluid ounces fresh lemon juice |
1 teaspoon salt |
1 teaspoon black pepper |
crushed red pepper flakes, to taste |
1 tablespoon mixed fresh herbs, chopped (such as dill, thyme, parsely,celery, & coriander) |
2 1/2 cups lemon and lager marinade for fish |
12 jumbo prawns |
1/2 thyme, bunch |
1 1/2 cups potatoes, dried flakes, mashed |
salt, to taste |
freshly cracked black pepper, to taste |
crushed red pepper flakes, to taste |
sesame seeds, for sprinkling |
5 large egg whites, beaten |
20 asparagus spears, large |
Directions:
1. Prepare the marinade.
2. Peel and devein the prawns, leaving the tails on.
3. Place the prawns in the lemon and lager marinade for 2 hours at room temperature.
4. Cut off the last 2 inches of each asparagus spear. Peel the bottom two-thirds of each stalk.
5. Bring a large pot of water to a boil for the asparagus.
6. Combine the thyme, mashed potato flakes, salt, pepper, crushed red pepper flakes & sesame seeds
7. Dip the prawns in the beaten egg whites, then into the potato mixture.
8. Blanch the asparagus for 5 minutes.
9. Drain and keep warm but not hot.
10. In a sauté pan over medium-high heat, cook the prawns for 2 minutes on each side.
11. Serve the sautéed prawns on a bed of asparagus.
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