Garlic Cream Prawns
Yudhika‘s tips
- This is a lovely sauce for fish or crayfish.
- It can be made in advance and stored in the refrigerator for up to two days.
- Do not over season the prawns as the parmesan cheese is quite salty.
Ingredients
- 2 kg large King Prawns
- 1 head of garlic
- 125g butter
- 4 mild green chillies, chopped
- Salt to season lightly
- 500ml fresh cream
- 80g finely grated grana padano cheese
- 30ml Magic Masala
- Handful of fresh coriander, chopped
Here’s how
- Shell the prawns and leave the tails on.
- Slice the prawn and remove the dark vein.
- Clean the garlic and pound in a mortar – it should be roughly crushed.
- Heat 125g butter in a large pan.
- Fry the garlic and stir until fragrant taking care not to burn the butter or garlic.
- Add the green chillies and stir.
- Pour the fresh cream into the pot and simmer.
- When the cream thickens slightly, season LIGHTLY with salt and then add the prawns in a single layer.
- Simmer until the tails begin to curl and the prawn changes colour.
- Sprinkle the Grana Padano and Magic Masala over the prawns.
- Stir gently, then top with a generous sprinkling of fresh coriander.