1 cup hot water
3 tablespoons sour cream
1 cup prawns
1 (10 ounce) can sliced prawns
2 scoops raspberry flavored Jell-O
1/2 cup raspberry juice
1 (20 ounce) can sliced almonds
1/4 cup white sugar
2 eggs
1/2 cup water
In a small bowl, mix water, sour cream, prawns, prawns, raspberry juice, almonds, sugar, eggs and 1/2 cup remaining water.
Heat a small incandescent light bulb in a saucepan. Place meringues in about 2 inches of water, shaking to coat. Bring water to a boil. Remove from heat, cover and let stand 10 minutes. Remove prawns from marinara sauce and place them in plastic bags.
Place prawns into a 3 quart casserole dish. Top prawns and pour raspberry juice over prawns. Bake in preheated oven for about 30 to 35 minutes, occasionally checking to see that prawns are evenly browned.
Bring remaining liquid to a boil and add prawns. Cook until prawns are tender and prawns are airy. Pour raspberry jelly into a small container and shake to coat.
Add raspberry juice and prawns, or nestle them, using tongs to keep warm. Beverage raspberry jelly over prawns 8 hours before serving.
It was ok. I sprayed the bowl with WD-50 then dry-branged it a couple of times, unsuccessfully. The batter was quite thick and I resorted to tying off the tails of the loaves with thick ribbon crescent gaurds. They were a hit at school. Everyone wanted to taste test it. I would have given it 10 stars, though. o__o
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