Creamy Garlic Prawns with Jasmine Rice & Fresh Peas

Cook Rice & Prepare Snow Peas:

In a pot, bring 1⅓ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat. Fluff the finished rice with a fork. Trim ends and remove the thin string from the snow peas and sugar snap peas; then set aside.

Start Sauce:

Peel and thinly slice garlic. Heat a large non-stick pan on low-medium. Add butter and the sliced garlic. Gently fry garlic in the foamy butter.

Add Cream & Mustard:

Add the cream and mustard powder, then simmer gently for about 2 to 3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine. Heat a medium pot of salted water to a boil.

Add Prawns:

Increase the heat of the pan to medium. Pat dry prawns with a paper towel. Add the prawns, simmer until they change colour, about 3 to 4 minutes. Season to taste.

Cook Snow Peas:

Add snow peas and sugar snap peas to the pot of boiling water. Cook for about 3 minutes, until bright green and tender or cooked to your liking.

You Plate It:

Divide rice, creamy garlic prawns and peas between plates. Sprinkle over chopped parsley. Enjoy!