Creamy Garlic Prawns with Jasmine Rice, Pak Choy and Snow Peas

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Trim snow peas. Trim the base of the pak choy and separate into leaves. Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter. Chop parsley leaves.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

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

To a bowl add trimmed snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium-high heat and add a drizzle of oil. Stir-fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Trim snow peas. Trim the base of the pak choy and separate into leaves. Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter. Chop parsley leaves.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

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

To a bowl add trimmed snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium-high heat and add a drizzle of oil. Stir-fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Trim snow peas. Trim the base of the pak choy and separate into leaves. Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter. Chop parsley leaves.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

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

To a bowl add trimmed snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium-high heat and add a drizzle of oil. Stir-fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Trim snow peas. Trim the base of the pak choy and separate into leaves. Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter. Chop parsley leaves.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

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

To a bowl add trimmed snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium-high heat and add a drizzle of oil. Stir-fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Trim snow peas. Trim the base of the pak choy and separate into leaves. Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter. Chop parsley leaves.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

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

To a bowl add trimmed snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium-high heat and add a drizzle of oil. Stir-fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork. Boil kettle for step 5.

Trim snow peas. Trim the base of the pak choy and separate into leaves. Peel and thinly slice garlic. Heat a large non-stick pan on low-medium heat. Add butter and the sliced garlic. Gently fry garlic in the foamy butter. Chop parsley leaves.

Combine the stock cream and mustard powder (to taste) and stir to prevent lumps, add to the pan with the garlic butter then simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Season with salt and pepper to taste. Mix well to combine.

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

To a bowl add trimmed snow peas and cover with boiling water. Blanch for about 3 minutes, until bright green. Drain. Heat a frying pan on a medium-high heat and add a drizzle of oil. Stir-fry the pak choy leaves for 1-2 minutes, add in the snow peas and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

Fluff finished rice with a fork. Divide rice, creamy garlic prawns and greens between plates. Sprinkle over chopped parsley. Enjoy!