Prawn Casserole

12 giant prawns – peeled and de-veined (head on optional)
1 tbs olive oil
1 cup cream
1 egg yolk
2 tbs butter
3/4 an onion – finely chopped
12 button mushrooms – quartered
salt and freshly ground pepper
1/2 cup dry white wine
1 tbs chopped parsley

Butterfly the prawn by making a deep incision down the back of each prawn from head to the tail.  Be sure not cut all the way through to the other side.  In a large bowl whisk together the cream and egg yolk and set aside.  In a large frying pan over a medium heat, warm the butter and add the onion and sauté for 3 minutes.  Add the mushrooms and cook for another 3 minutes.  Season with salt and pepper.  Deglaze with the wine and cook until the liquid is almost evaporated. Sauté the prawns for 2 minutes each side in a hot pan with the olive oil, season with salt and pepper. Remove the prawns from the pan and set aside.  Whisk the cream and egg mixture into the pan with the mushrooms and cook stirring constantly for 2 minutes, or until the cream sauce begins to thicken.

Add the chopped parsley. Transfer the mushroom mixture to a serving dish and arrange the prawns on top.

Serves 4
Degree of Difficulty 1