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Ingredients:
8 Jumbo Alaska Spot Prawns
1/4 lb Alaska Smoked Salmon
1 Tbsp chopped Parsley
1 Tbsp Olive Oil
2 Tbsp minced Onions
2 Egg Whites
1 Tbsp minced Garlic
1/3 cup dry White Wine
1/4 cup Bread Crumbs
3 Tbsp unsalted Butter
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 pace 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. Serves 2 or makes 6 appetizers.
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