Recipe

Garlic prawns with steamed rice

Fried prawns served in creamy garlic and white wine sauce on a bed of steamed rice.

  • 1 hr 10 mins cooking
  • Serves 4
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Ingredients

Garlic prawns with steamed rice
  • 1 cup (200g) white long-grain rice
  • 1 kilogram uncooked king prawns (shrimp)
  • 4 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 1 1/4 cup (310ml) pouring cream
  • 1/4 cup fresh chives, finely chopped

Method

Garlic prawns with steamed rice
  • 1
    Rinse rice in strainer under cold running water until water runs clear, drain. Place rice in medium saucepan with 1 cup water, cover, bring to the boil then simmer about 8 minutes or until rice is tender. Stand, covered, 3 minutes, then fluff rice with fork.
  • 2
    Meanwhile, shell and devein prawns, leaving tails intact.
  • 3
    Heat oiled large frying pan, cook prawns and garlic, stirring, until prawns change colour. Add wine, simmer, uncovered, until liquid is reduced by half.
  • 4
    Add cream to pan, simmer, uncovered, until mixture is thickened slightly. Season to taste.
  • 5
    Sprinkle prawn mixture with chives, serve with rice.

Notes

It is fine to use 1 x 300ml carton of cream for this recipe. Prawns and garlic can be combined in a bowl and refrigerated, covered, for 2 hours for extra flavour.

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