Ingredients
Scale
- 1 cup chicken stock
- 1/2 cup thickened cream
- 2 tablespoons white wine
- 115g butter
- 1 bulb garlic (12 cloves), peeled and crushed
- 1 tablespoon plain flour
- 1/2 teaspoon dry mustard
- 1kg uncooked prawns, peeled and tailed removed
- 1 tablespoon parsley, chopped
- Salt and pepper, to season
- White rice, to serve
Instructions
- Cook rice following packet directions.
- Meanwhile, in a jug add stock, cream and wine. Mix. Set aside.
- Melt butter and garlic in large saucepan over medium-high heat until foaming.
- Add flour, cook and stir for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually pour in cream mixture. Whisk continuously until mixture is smooth.
- Return to heat, stir until sauce boils and thickens.
- Sprinkle in mustard and season with salt and pepper, mix.
- Reduce heat to low. Add prawns, toss to coat.
- Simmer and stir for 3-5 minutes or until prawns have cooked through.
- Sprinkle parsley into sauce, stir through.
- Serve over steamed rice.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner - Seafood
