Creamy Garlic, Chilli and Coriander Prawns

What's that one meal that you always order when you go to a bistro (or the pub as we like to call it here in Australia)?  While many people always swear by good ol' Chicken Parmigiana (well this meal covers most of my family), a burger if they are on the menu or even a nice piece of juicy steak.  For me however it's creamy garlic prawns served with rice and sometimes if I am feeling naughty I also get some chips - I always asked for extra garlic sauce however.

There is something about the way that the bistro's cook garlic prawns - it's totally different than that of the Asian cuisines.  And while the thought of prawns, garlic and rice does sound like something you would get in a Chinese restaurant this style of dish is totally the opposite. The thought of the thick creamy garlic laced sauce, normally laced with chopped parsley, is making my mouth salivate right now.

Creamy garlic has to be one of my favourite sauces to have with prawns or chicken. While it's normally quite bold in flavour it is subtle enough to compliment seafood and poultry.  I do believe given the chance I could just about eat it on anything.

Tonight we jazzed it up a little, maybe incorporating a few more Asian ingredients, but wanted it still to be thick and creamy.  The prawns were marinated in garlic, chilli, spring onion, salt, pepper and a little oil prior to cooking.

Creamy Garlic, Chilli and Coriander Prawns

Serves: 2

500 grams raw king prawns, cleaned and rinsed

2 - 4 cloves garlic, crush, depending on taste

1 tablespoons chilli flakes, more or less depending on taste

1 spring onion, finely chopped

salt

freshly ground black pepper

2 tablespoons olive oil

250 grams light thickened cream

1 tablespoon corn flour

1/2 bunch finely chopped coriander

Pat dry prawns and place in a bowl.  Add garlic, chilli, spring onion, salt and pepper to taste, and olive oil.   Mix well.  Allow to stand for 30 minutes or longer if possible.

Heat a wok or large frying pan over high heat.  Add prawns and stir fry for 1 minutes or until prawns start to turn pink in colour.

In a small jug mix cream and cornflour together.  Add to prawns and cook, stirring continuously, for 2 to 3 minutes or until sauce starts to thicken.  Mix through coriander.

Serve immediately, with steamed rice if desired.

(Click here for a printable version of this recipe).