Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Giant prawns 1 tb Chopped parsley
1 tb Olive oil 1/4 lb Smoked salmon
2 tb Minced onions 2 Egg whites
1 tb Minced garlic 1/3 c Dry white wine
1/4 c Bread crumbs 3 tb 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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