|1 tablespoon||Olive oil|
|2 tablespoons||Minced onions|
|1 tablespoon||Minced garlic|
|¼ cup||Bread crumbs|
|1 tablespoon||Chopped parsley|
|¼ pounds||Smoked salmon|
|⅓ cup||Dry white wine|
|3 tablespoons||Unsalted butter|
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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