This recipe is a throwback to the classic dishes served at dinner parties around the world in the 1970s, with a delectable mix of fresh prawns and a creamy, flavourful sauce. It’s a great dish to enjoy while the days are still hot and goes perfectly with a garden salad or even rice or pasta, depending on your preferences. The flavour here is truly delicious, with the mustard, wine and cream creating a rich and creamy sauce, while the prawns are perfectly cooked and soak up all that amazing flavour in the pan. If you’ve got guests over and are looking to impress, try serving the prawns as a starter and pop a bottle of champagne (they’re a match made in heaven), or enjoy for dinner yourself any night of the week with a side of your choice. Enjoy!
- 25g butter
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 tablespoon flour
- 1 cup (250ml) chicken style liquid stock
- 2 tablespoons white wine
- 1/2 cup (125ml) cream
- 2 teaspoons dry mustard powder
- 750g peeled, uncooked prawns
- 1 red chilli
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- Salt, to season
- Heat butter, oil and garlic in medium frying pan over medium-high heat. Heat until butter has melted. Add flour and cook, stirring for 1 minute or until mixture bubbles.
- Add stock, 1/4 cup at a time. Stir constantly to prevent lumps forming. Add wine and cream. Cook and stir for 3 minutes or until sauce boils and thickens. Add mustard. Season with salt and pepper.
- Add prawns and chilli to pan. Let simmer and stir for 3 minutes or until prawns are cooked through. Add parsley and stir. Serve with a side of your choice.