Title: Stuffed Prawns
Categories: Seafood
Yield: 2 Servings

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