Prawns with Garlic, Cream and White Wine Sauce

Charmaine Lu -

  • 750g raw peeled prawns
  • 1 garlic clove
  • 210ml chicken stock
  • 2 tbsp white wine
  • 115g butter
  • 1 tbsp seasoned flour
  • 110ml cream
  • ½ tsp mustard powder
  • 1 tbsp chopped parsley
  • Melt the butter in a saucepan and gently fry the garlic for 2 mins. Stir in the flour, then remove from the heat and gradually stir in the stock, wine and cream. Season, then place back on the heat and stir until thickened. Add the mustard and mix well to combine.
  • Bring the sauce to a simmer, then tip in the prawns and cook for 5 mins or until cooked through. Stir in the parsley, then serve with plenty of crusty bread. Delicious!
20 mins
4 serving