Preparation:
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. |
