Creamy Garlic Prawns Recipe


1. 25g butter 2. 1 tbsp olive oil 3. 2 cloves garlic, crushed 4. 1 tbsp plain flour 5. 1 cup (250ml) Massel chicken style liquid stock 6. 2 tbsp white wine 7. 1/2 cup (125ml) cream 8. 1-2 tsp Dijon mustard or dry mustard powder 9. 750g peeled uncooked prawn 10. 1 tbsp coarsely chopped fresh flat-leaf parsley 11. Salt, to season

Heat butter, olive oil, and crushed garlic in a medium frying pan over medium-high heat until the butter has melted.

Add plain flour and cook, stirring for 1 minute or until the mixture bubbles.

Slowly add the chicken-style liquid stock, 1/4 cup at a time, stirring constantly to prevent lumps from forming.

Add white wine and cream. Cook, stirring for 3 minutes or until the sauce boils and thickens. Add mustard to taste and season with salt and pepper.

Add the peeled uncooked prawns to the sauce. Simmer, stirring for 3 minutes or until the prawns are cooked through.

Stir in chopped parsley. Serve the creamy garlic prawns with steamed rice. Enjoy!