PRAWN IN GARLIC CREAMY SAUCE

Keep aside the diet salad recipes. Let's have some little candle light dinner. It was our little celebration at home, i make this special to give my husband a treat. We are quite content to have good food at home, only two of us with nice crockery and a big mug of beer or Gin and tonic. The best part is that you do not have to pay for bill. ha..ha hha...I forget to click photo so here it is downloaded from Australian website.

 I. What do you need ? 

- 150 g Korean rice or sticky rice (or 1 1/3 cups cooked rice)
- 30g (1 1/2 tablespoons) butter or 1 1/2 tablespoons oil
- 16 green prawns, peeled and deveined (remove black line on the back of prawn, fish seller will do it for you)
- 4 large garlic cloves, crush to peel and finely chop
- 250ml (1 cup) thickened cream (can use Amul cream)

- 1 tablespoon finely shredded basil

II. How to make ? 

Wash and soaks rice in water for 30 minutes then put water 1.5 of amount of rice (1.5 cup of water for 1 cup of rice) put on gas till boil then slow fire and cover with lid, continue to cook for 15 minutes until all water drain off, stir. Turn of gas and keep lid on to keep warm.

Heat butter or oil in a frying pan or large saucepan over medium-high heat. Add prawns and cook for a couple of minutes, until prawns have just changed colour but are not completely cooked through. Turn prawns once during cooking. ©

Reduce heat to low, stir in garlic and cook for about 30 seconds, being careful not to brown garlic (it can develop a bitter flavour).

Add cream and increase heat so that the mixture is simmering rapidly.

While the sauce is reducing (keep an eye on the sauce to ensure it doesn't reduce too much), spoon one quarter of the rice into a mould, using the back of a spoon, firmly press the rice into the mould. Invert mould onto a serving plate, tap on mould to release rice and lift mould away. The best is that of you have ring mould, if you do not have doesn’t matter, use steel bowl in your kitchen. Repeat with remaining rice.

Simmer sauce until it has thickened to the desired consistency and prawns are cooked through. Stir in basil and remove from heat.

Place 4 prawns on each plate. Drizzle prawns with sauce and serve immediately.

III. TIPS

-          You can find prawn in INA market, big size prawn will have 13-16 pieces per kg. King size has 8 to 8 pieces per kg. For this recipe, better use big size or even little smaller prawn is also good.

-          Prawns are good when they has bottle green colour, the shell look shining and when you lift the prawn up, see the join at the head and body, if it is not broken then it is fresh.

-          You can use basmati rice in this recipe but it will not stick together when put in the mould and also the taste will be less sweet.

-          To avoid rice stuck on the mould, you can cover it with clean wrap then put rice on top of clean wrap.