| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 2 |
ts |
Sesame oil |
| 2 |
|
Sticks celery; chopped |
| 1 |
|
Clove garlic; crushed |
| 500 |
g |
Frozen prawns; defrosted and |
|
|
; drained (1lb) |
| 3 |
tb |
Fish stock |
| 3 |
ts |
Dijon mustard |
| 2 |
tb |
Medium dry sherry |
| 1 1/2 |
tb |
Cornflour |
| 1 |
|
142 millilit double cream; (5floz) |
|
|
Freshly ground black pepper |
| 1 |
tb |
Freshly chopped coriander; up to 2 |
INSTRUCTIONS
1. Heat the butter and oil in a large pan. Add the celery, garlic and
prawns and stir fry for 1 minute.
2. Add the fish stock, mustard and sherry.
3. Blend the cornflour with a little water and stir in. Bring to the boil
then add the cream and black pepper. Sprinkle over the chopped coriander.
4. Serve immediately with long grain and wild rice and a mixed salad.
Alternative ingredients: -Use grapeseed oil or olive oil instead of sesame
oil. -Substitute garlic granules for the fresh garlic. -Or fresh prawns for
frozen. -Try our fresh pot growing coriander or 2 teaspoons of freeze dried
coriander instead of fresh. -Use virtually fat free fromage frais or
natural yogurt as an option to double cream. -Choose chicken or vegetable
instead of fish stock.
Converted by MC_Buster.
NOTES : A delicious supper for 4, easy and quick to make.
Converted by MM_Buster v2.0l.
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