Asparagus and prawn flans

Name: Asparagus and prawn flans (Pudin de espárragos verdes y gambas)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: mayonnaise to serve; salt and white pepper to taste; salt and white pepper to taste; 3 eggs, beaten; 225 ml (8 fl oz) whipping cream; 50 ml (2 fl oz) dry sherry; 100 g (3½ oz) green asparagus, preferably wild, cut into small pieces; 100 g (3½ oz) green asparagus, preferably wild, cut into small pieces; 100 g (3½ oz) prawns, peeled and chopped; olive oil; ½ medium onion, finely chopped

Pudin de espárragos verdes y gambas

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

The Spanish word ‘pudin’, an aborted version of the English ‘pudding’, is used to describe a savoury tapa that resembles a French mousse. This version has a pleasingly rough texture and undemanding flavours.

Ingredients

½ medium onion, finely chopped
olive oil
100 g (3½ oz)

Europe
Spain
Seville
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

A day before serving, sauté the onion in a little olive oil until it is soft.
Add the prawns, asparagus and sherry and cook over a low heat until the liquid has almost disappeared.
Add the whipping cream, beaten eggs and a little salt and pepper and mix well.
Pour into lightly oiled individual dariole moulds. Set these in a bain-marie and