Melt 60 g butter
Blend in - 2 tablespoons plain flour
2 cloves garlic (minimum)
1/2 teaspoon dry mustard
Stir over heat until thickened
gradually incorporate
1 cup chicken stock
1/2 cream
2 tablespoons white wine
add 1 kg peeled green prawns and cook over low/medium heat until prawns "pink"
Serve with rice
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