Stuffed prawns

2 servings

Ingredients

Quantity Ingredient
8 Giant prawns
1 tablespoon Olive oil
2 tablespoons Minced onions
1 tablespoon Minced garlic
¼ cup Bread crumbs
1 tablespoon Chopped parsley
¼ pounds Smoked salmon
2 Egg whites
⅓ cup Dry white wine
3 tablespoons Unsalted butter

Directions

PEEL THE PRAWNS. Using a small knife, make a deep slit down the back.

Remove and discard the vein and set 6 prawns aside in the refrigerator. Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover prawns and egg white to the blender and blend until smooth. Scrape the mixture into a small bowl. Remove the prawns from the refrigerator and lay them flat on a work surface.

Spoon some stuffing into each prawn and lightly press the sides together around the stuffing. Preheat a broiler. Arrange stuffed prawns in a small ovenproof dish, pour in the wine and place under the broiler for about 4 minutes or until prawns and stuffing are completely opaque in color. Remove from the broiler and transfer the prawns to a serving plate. Stir the butter into remaining liquid in the broiling pan and pour over the prawns. Serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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