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.