Creamy Garlic Prawns

Creamy Garlic Prawns

5 from 2 reviews


  • 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


  1. Cook rice following packet directions.
  2. Meanwhile, in a jug add stock, cream and wine. Mix. Set aside.
  3. Melt butter and garlic in large saucepan over medium-high heat until foaming.
  4. 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.
  5. Gradually pour in cream mixture. Whisk continuously until mixture is smooth.
  6. Return to heat, stir until sauce boils and thickens.
  7. Sprinkle in mustard and season with salt and pepper, mix.
  8. Reduce heat to low. Add prawns, toss to coat.
  9. Simmer and stir for 3-5 minutes or until prawns have cooked through.
  10. Sprinkle parsley into sauce, stir through.
  11. Serve over steamed rice.