Creamy Garlic Prawns with Jasmine Rice & Fresh Peas
  • Prep time: 35 minutes
  • Calories: 510
Garlic and prawns are a flavour combination that has been used by home cooks and chefs for centuries. In this recipe, we have included a modern twist by including cream and a little mustard powder to give things a deeper, creamy taste. A serve of snow & sugar snap peas acts to give crunch and texture to the dish. Happy cooking!
  • 34 Cup of Jasmine Rice
  • 30 g of Butter (pantry)
  • 2 of Garlic Clove
  • 100 g of Thickened Cream
  • 1 Tsp of Mustard Powder
  • 300 g of Prawns (peeled, tail off)
  • 1 Small Bunch of Flatleaf Parsley
  • 150 g of Snow Peas
  • 120 g of Sugar Snap Peas

Cook Rice & Prepare Snow Peas:

In a pot, bring 113 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. 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 2-3 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 3-4 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!