Ingredients
- 200g headless green kingprawns
- 1 heaped teaspoon of fresh crushed garlic
- 1 heaped teaspoon of finely chopped brown onion
- olive oil
- 40ml white wine
- 200ml of thickened cream
- 1 teaspoon of chopped parsley
- salt and pepper
- Steamed jasmine rice to serve
Method
- Peel and devein prawns
- In a hot pan put a small amount of olive oil, onion, and garlic, stir briefly and add kingprawns
- Continue to stir with a wooden spoon for a minute then add white wine to ‘de-glaze’ pan
- Add cream and lower heat to reduce cream to a thick glossy consistency
- Season with salt and pepper and finish with chopped parsleyTry serving on steamed jasmine rice with your favourite salad.
