Ingredients non vegetarian 2 servings

Garlic Prawns

• 12 green prawns
• 6 cloves garlic
• 50g butter
• 60ml Brandy
• Salt & pepper
• 150ml Cream thick
• 1/4 cup lemon juice
• 1 tbsp Parsley chopped

Rice Pilaf

• 1 cup Basmati rice
• 30g Butter
• 2 Shallots fine cut
• 1 cm Cinnamon
• 1 cardamom green pod bruised
• 1 Bay leaf
• 2 cups White chicken stock
• 3 strands Saffron
• Lemon zest

Directions

For Rice Pilaf

Saute shallots in butter. Add rice and saute on low heat until glassy.
Add cinnamon, bay leaf and cardamom. Pour in hot chicken stock and put heat to lowest setting on your stove top, add saffron and whack a lid on. Leave 15 mins.
Serve rice pilaf with a little lemon zest.

Garlic Prawns

1. Melt butter gently in a fry pan on a slow heat till foaming and just nut brown.
2. Add chopped garlic, stir for 20 seconds, then add whole prawns (de shelled) and when they have just turned red, bump up heat and pour in the brandy.
3. Fold in the cream, lemon juice and parsley and take off heat.
4. Place prawns on a plate. Return pan with sauce to heat and reduce, checking for seasoning

Serve poured over the prawns, rice pilaf to the side, the whole lot garnished with chopped parsley.

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