Asparagus and Prawn Flans Or Pudin De Esparragos Verdes Y Gambas!
Over a year ago
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Ingredients
- ½ Medium onion, finely chopped
- Olive oil
- 100g (3½ oz) King prawns peeled and chopped
- 100g (3½ oz) Green asparagus, preferably wild, cut into small pieces
- 50ml (2fl oz) Dry sherry
- 225 (8fl oz) Whipping cream
- 3 Eggs, beaten
- Salt and white pepper to taste
- Mayonnaise to serve
Accompaniment
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Description
The Spanish word 'Pudin, (aborted of 'puddind) is used to describe a savoury tapa that resembles a French mousse. This version has a pleasingly rough texture & undemanding flavours
Method
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1
One day before serving, saute the onion in a little olive oil until it is soft.
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2
Add the prawns, asparagus and sherry and cook over a low heat until the liquid has almost disappeared.
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3
Add the whipping cream, beaten eggs and a little salt & pepper and mix well.
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4
Pour into lightly oiled individual daniole moulds.
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5
Set these in a bain-marie and bake in an oven pre-heated to 180* (350*F) Gas mark 4 for 35 minutes.
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6
Remove from the oven, cool then refrigerate for 12 hours.
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7
Just before serving, turn the flans out, place on individual plates, and top each one with a dollop of mayonnaise.
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8
Enjoy your meal!
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