So this is a little something I threw together in the wok, using what I had in the fridge. It cooked really fast and I had it with some plain basmati rice. Mmm hmm. Just that peeling the prawns took quite some time, as this time the prawns I bought were pretty small-ish.
Mama Pongkey's Seawater Prawns in Garlic Cream Sauce
Ingredients:
0.5 kg seawater prawns (but after deveining and peeling them, probably only 350g left?)
200 ml cream
2 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
108 g cream cheese (I used one of those Kiri cubes, akin to Laughing Cow)
1 tablespoon palm oil
2 tablespoons butter
salt and pepper to taste
2 cups salad greens (I used iceberg and romaine)
1/3 cup cherry tomatoes
2 tablespoons apple cider vinegar (for soaking salad and prawns, separately)
Directions:
- Rinse and soak the vegetables in water and apple cider vinegar. Leave to stand. When prawns have finished cooking, give the veggies a final rinse and spin dry in a salad spinner for crispy leaves.
- Peel prawns except for the tail end. Remove head and take out the main vein on the upper back. Soak in water and a bit of apple cider vinegar to remove possible contamination for 15 minutes. Rinse in water.
- In a pan, heat the oil and melt the butter. Add in the cream, cheese and garlic, and stir for 3 minutes.
- Add in prawns and herbs, and stir until lightly pink. I dislike overcooked prawns, so when I judge the prawns are just before the point of being fully cooked, I turn off the heat and add in salt and pepper while I stir. And leave it to stand while I sort out the salad.
- Arrange the salad in the bottom of a wide dish, then carefully pour the creamy prawns on the salad. Serve with love :-)
