Creamy Garlic Prawn with Steamed Rice and Wombok Salad

For the sauce

Ingredients:

• 300 ml cream
• 5 cloves of garlic. chopped
• 1/2 brown onion diced
• 50 ml white wine
• 1 pinch of ground white pepper
• 30g grated parmesan cheese

Method:

• Sautee garlic and onion in a dash of oil over medium heat until translucent.
• Add white wine and cook for 3 minutes
• Add the cream, reduce by half.
• Add parmesan, white pepper and season to taste.

For the salad

Ingredients:

• ½ small wombok
• ½ bunch of coriander
• ½ bunch of Vietnamese mint
• ½ bunch of thai basil
• 1 long red chilli
• ¼ red onion
• 50 g crushed toasted peanut

Method:  

• Thinly slice wombok, red onion and red chilli and place in a bowl.
• Add picked herbs, peanut toss for an even mix.

To finish the dish

Ingredients:

• 5 king prawn or 10 prawn cutlet
• 2 cloves of garlic, chopped
• 30 ml of coconut cream

Method:

• Place a non-stick pan on to high heat, add a dash of oil then add the prawn.
• Once the prawns are golden on one side, turn them over then add garlic.
• When the garlic start to caramelise, turn down the heat to medium then add the creamy garlic sauce and coconut cream.
• Leave to simmer for 10 second then remove from the heat.

To serve:

Place approximately 150 g of steamed rice in a medium bowl, place the prawn on top of the rice, wombok salad on the side and pour the sauce all over.

Credit to Richmond Oysters for the recipe.