Fresh, tasty & full of flavour!
Recipe by local cook Natasha from ‘Tash Can Cook’.
Featuring fresh and tasty ingredients from Mid Valley retailers:
Aldi, Woolworths, Norm Oliver Butchers, Bakers Delight, Sweet Cravings Bakery.
We hope you enjoyed this FREE in-centre cooking demonstration
Ingredients
Prawns:
- 600g raw prawns, peeled & deveined
- 3–4 cloves garlic, finely minced
- 2 tbsp chopped parsley
- 1 tsp chopped dill
- 1 tbsp olive oil
- Salt & pepper
Sauce:
- 2 tbsp butter
- 3–4 cloves garlic, finely minced
- ¼ cup dry white wine
- ½ cup chicken stock
- 1 cup thickened cream
- ½ cup grated Parmesan
- Squeeze of lemon juice
Rice:
- 1 cup basmati rice
- 1 cup water
- Pinch salt
Garnish:
- Sliced spring onion
- Chopped parsley
- Chopped dill
Instructions
Cook the rice:
Rinse rice until water runs clear. Add rice, water, and salt to a pot. Bring to boil, cover, reduce to low, cook 10 minutes. Rest 5 minutes. Fluff and set aside.
Marinate prawns (10–15 mins):
Combine prawns, garlic, parsley, dill, olive oil, salt & pepper. Toss and set aside.
Cook prawns:
Sear in a hot pan 1–2 minutes each side until just pink. Remove.
Make sauce:
Add butter, then garlic. Cook until fragrant. Add wine and stock, simmer briefly. Stir in cream and Parmesan until slightly thickened.
Finish:
Return prawns to pan, simmer until coated. Finish with lemon juice.
Serve:
Spoon rice onto plates, top with prawns, and garnish with herbs and spring onion.
ABOUT THE AUTHOR:
Natasha | ‘Tash Can Cook’
Natasha is a passionate local culinary cook from Gippsland with over 6 years of expertise in teaching cuisines from all over the world.
Tash Can Cook offers a range of culinary services including private in home catering, cooking parties and classes, workshops and demonstrations.
