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!
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