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

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

De string sugar snap 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.

Heat a pot of water till boiling add sugar snap peas and blanch for about 2-3 minutes. 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 green beans and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

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

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

De string sugar snap 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.

Heat a pot of water till boiling add sugar snap peas and blanch for about 2-3 minutes. 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 green beans and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

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

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

De string sugar snap 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.

Heat a pot of water till boiling add sugar snap peas and blanch for about 2-3 minutes. 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 green beans and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

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

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

De string sugar snap 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.

Heat a pot of water till boiling add sugar snap peas and blanch for about 2-3 minutes. 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 green beans and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

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

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

De string sugar snap 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.

Heat a pot of water till boiling add sugar snap peas and blanch for about 2-3 minutes. 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 green beans and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

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

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

De string sugar snap 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.

Heat a pot of water till boiling add sugar snap peas and blanch for about 2-3 minutes. 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 green beans and season with salt and pepper. Toss in the pan for another 1-2 minutes until pack choy leaves have wilted.

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