Yield: 2 servings
Measure | Ingredient |
---|---|
8 \N | 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 \N | Egg whites |
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