JJ’S CREAM PRAWNS
I made my “famous” Cream Prawns tonight. I served it with long grain rice and a glass of white wine.
- 1 packet prawns
- splash of olive oil
- 2 tablespoons real butter
- 3 teaspoons garlic
- 1 tablespoon fresh chopped ginger
- Sauce:
- 1 diced onion
- 1 large red chilli, chopped
- 1 handful of sliced black mushrooms
- 1 teaspoon Italian spice
- 1 teaspoon Aromat salt
- freshly grated pepper, to taste
- 1 tablespoon butter
- 1 cup of sweet white wine
- Extra:
- 2 small containers (350 ml ea) full cream
- 1 tablespoon Maizena
On high heat, fry the prawns in the olive oil, butter, garlic and ginger. Remove the prawns, add the onion and chilli and fry.
Add the rest of the sauce ingredients. Stir until the alcohol is cooked off, the onion clear and the mushrooms done.
Add the full cream to the pot, wait until it heats, return the prawns.
Stir everything gently through once and let it simmer for 15 minutes on low heat.
To thicken the sauce, add Maizena (corn flour) to the pot. First mix it in a little cold water. Stir through gently one last time and let it simmer for another 20 minutes so all the ingredients have time to “marry” and the Maizena and cream is cooked and thickened.
Recipe and photo: John Louis Streicher
