Alive and Cooking

Prawn Mousseline Spinach Balls

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(Serves 8)
300g raw prawn tails
¼ white onion
150g spinach leaves
2 eggs
Small sprig of lemon thyme
¼ tsp ground white pepper
A grind of salt
100ml vegetable stock


Pour the vegetable stock into a wok, cover with a lid and bring to a boil, drop the spinach leaves into the boiling stock and just wilt them (up to 20 seconds) and strain off the stock, keeping the stock for later. Then lay the spinach out on the bench and allow too cool.

Place the prawns, onions and lemon thyme leaves into the blender and blend.
Add the eggs, salt and pepper and blend until completely smooth.

Take 5 or 6 spinach leaves and carefully lay them on the bench, overlapping to form a wrapping, place 3-4 tsp of prawn mix into the centre of the spinach then fold over the leaves to form a small parcel, repeat until all mixture is used (approx.8)

Place the spinach balls into a roasting tin with half the vegetable stock, cover with foil and bake at 220°C for 5-6 minutes, serve with lemon wedges.

Prawn Mousseline Spinach Balls

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