Ingredients
- 10-12 raw thawed prawns, heads removed and sliced down their back
- Knob of butter
- 1 1/2 cups cooked rice
- 400ml thickened cream
- 2 cloves crushed garlic
- Parsley
Method
In a saucepan, add butter, garlic and cream. Stir occasionally so it doesn't burn. When cream mixture turns from a white colour to yellow, add prawns. Stir until prawns are cooked. Place in bowl or on a plate with hot rice. Sprinkle with finely chopped parsley to serve.
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