Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Lemon and Lager Marinade for Fish or Chicken

  2. 12 jumbo prawns

  3. 1/2 thyme, bunch

  4. 1 1/2 cup potatoes, dried flakes, mashed

  5. Salt and freshly cracked black pepper, to taste

  6. 5 large egg whites, beaten

  7. 20 asparagus spears, large

Instructions Jump to Ingredients ↑

  1. Peel and devein the prawns, leaving the tails on.

  2. Place the prawns in the lemon and lager marinade for 2 hours at room temperature.

  3. Cut off the last 2 inches of each asparagus spear. Peel the bottom two-thirds of each stalk.

  4. Bring a large pot of water to a boil for the asparagus.

  5. Combine the thyme, mashed potato flakes, salt and pepper.

  6. Dip the prawns in the beaten egg whites, then into the potato mixture.

  7. Blanch the asparagus for 5 minutes. Drain and keep warm but not hot.

  8. In a saute pan over medium-high heat, cook the prawns for 2 minutes on each side.

  9. Serve the sauteed prawns on a bed of the asparagus.


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