Garlic Prawns

Garlic Prawns


  • 25g butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon our 1cup(250ml) Massel chicken style liquid stock
  • 2 tablespoons white wine
  • 1/2cup(125ml)cream
  • 2 teaspoons dry mustard powder
  • 750g peeled uncooked prawns
  • 1 tablespoon coarsely chopped fresh at-leaf parsley
  • Salt, to season


1. Heat butter, oil and garlic in a medium frying pan over medium-high heat until butter has melted. Add flour. Cook, stirring for 1 minute or until mixture bubbles.

2. Slowly add stock, 1/4 cup at a time, stirring constantly to prevent lumps forming. Add wine and cream. Cook, stirring for 3 minutes or until sauce boils and thickens. Add mustard. Season with salt and pepper.

3. Add prawns. Simmer, stirring for 3 minutes or until prawns are cooked through. Stir in parsley. Serve creamy garlic prawns with steamed rice.


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