Potato Flaked Prawns on Bed of Asparagus

Ingredients

MARINADE

• 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)

PRAWNS

• 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 seed, for sprinkling
• 5 large egg whites, beaten
• 20 asparagus spears, large

Directions

1. 1

   Prepare the marinade.

2. 2

   Peel and devein the prawns, leaving the tails on.

3. 3

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

4. 4

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

5. 5

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

6. 6

   Combine the thyme, mashed potato flakes, salt, pepper, crushed red pepper flakes & sesame seeds

7. 7

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

8. 8

   Blanch the asparagus for 5 minutes.

9. 9

   Drain and keep warm but not hot.

10. 10

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

11. 11

    Serve the sautéed prawns on a bed of asparagus.