Garlic Prawns On Rice
- 750 g Fresh prawns, peel & deveined
- 60 g Butter
- 1 Spring onion chopped
- 1 Fresh tomato chopped
- 1 Small red onion chopped
- 3 Cloves Garlic mince
- 2 tbsp Plain flour
- 1 tbsp Dried oregano
- 1 cup Chicken stock
- 1/2 cup Dry white wine
- 100 ml Thickened cream
- 1 tbsp Chopped parsley
- Salt & pepper to taste
- 4 Serves Jasmine rice or pasta to serve
Heat butter, oil and garlic in a medium frying pan over medium-high heat.
Bring heat to high, add prawns in batches stir until cooked through.
Remove and keep warm.
To the same pan, add chopped tomatoes, red onion and spring onion along with the
parsley and oregano. Cook until onion is soft and transparent.
Add flour and stir for 1 minute.
Slowly add stock, 1/4 cup at a time, stirring constantly to prevent lumps forming .
Add wine and cream, stir until sauce boils and thickens. Season with salt and pepper
Add the cooked prawns back into the sauce. Simmer and stir for 1 minute.
Sprinkle with parsley and serve creamy garlic prawns with steam rice or pasta. ENJOY!