Stuffed Prawns
| Prep: | 20 min | |
| Cook: | 10 min | |
| Total: | 30 min | |
| Yield: | 2 servings |
Ingredients
| Amount | Ingredient | Preparation | |
|---|---|---|---|
| 8 | giant | prawns | |
| 1 | tablespoon | olive oil | |
| 2 | tablespoons | onions | minced |
| 1 | tablespoon | garlic | minced |
| 1/4 | cup | bread crumbs | |
| 1 | tablespoon | parsley leaves | chopped |
| 1/4 | pound | smoked salmon | |
| 2 | each | egg whites | |
| 1/3 | cup | white wine | dry |
| 3 | tablespoons | butter, unsalted | |
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.
