Full flavoured Mediterranean style garlic prawns cooked simply yet just right to bring out the flavours and turn this into an elegant dish.
Light and creamy, yet low fat as no cream is used here. This elegant meal deceptively requires only 20 minutes to prep and cook.
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Garlic and shallots form the base, the prawns are gently simmered in a chardonnay – or any favourite dry wine, spinach, a handul of sun-dried tomato strips and fresh herbs added into the coconut base to enhance the flavour.
600g green prawns shells removed
1 spring onion finely chopped
3 cloves garlic, finely chopped
3 fresh sage leaves, roughly chopped
150ml dry white wine ( chardonnay used here)
120g English spinach
4 tbspns fresh coriander, chopped
1/4 cup fresh parsley, chopped
150ml coconut milk
150ml light evaporated milk, tinned
1 1/2 tbspns cornflour
6 sun-dried tomato strips chopped
SeaSalt, cracked pepper to taste
2 tbspns olive oil
1 tbspn unsalted butter
1. Rinse and drain the prawns well.
2. Add the butter and olive oil into a non-stick pan. Brown the garlic, spring onions and sage. Lightly cook until the spring onion is transluscent in colour. Don’t let the garlic and shallots burn or brown.
3. Reduce your heat to medium. You want to slowly simmer the prawns. If your heat is on high, you risk overcooking the prawns.
4. Toss the prawns in, and stir until the prawns turn a light pink colour on most of the sides.
5. Add the wine and allow to reduce by half.
5. Whisk the evaporated milk and cornflour together until the flour is mixed in well.
6. Add the coconut milk and evaporated milk mixture into the prawns.
7. Stir gently, until the mixture thickens. Turn the heat off.
8. Add the herbs, sun-dried tomatoes and spinach. Fold through, once or twice. Season.
9. Serve with steamed rice.