Garlic Prawn Sauce
An old favourite that compliments steak, fish and chicken, this is the typical sauce found on pub menus everywhere.
For a variation, pan fry a chicken breast, deglaze with a little white wine and butterfly the chicken by slicing horizontally.
Lay 3-4 prawns on one half, top with the other half to make a 'sandwich' and spoon over the sauce. Behold - Neptune Chicken.
12 - 16 raw peeled Tiger or King prawns
2 tablespoons of butter
1 Tablespoon of plain flour
2 large garlic cloves, peeled and very finely minced
¾ cup of milk
2 tablespoons of cream
salt and freshly ground black pepper
Melt ¼ of the butter in a small hot pan and flash fry the prawns for 15 seconds a side.
Remove the prawns, turn the heat to medium-low and melt the remaining butter.
When the butter is simmering add the flour stirring constantly.
The secret is to cook this roux, without burning, until the mixture has developed a nutty brown colour. This cooks the flour and adds richness to the sauce, removing any floury taste. This takes 5 - 6 minutes.
Add the minced garlic and cook for 1 - 2 minutes, again making sure not to burn the mixture.
Gradually incorporate the milk, stirring constantly, until the sauce thickens.
When the milk is fully incorporated stir in the cream and season with salt and pepper.
Adjust the heat until the sauce is simmering.
Return the prawns to the pan.
Cook for a further 4 minutes, turning the prawns and stirring gently.
Remove from the heat and serve.
Green Peppercorn Sauce is another favourite pub style sauce for steak.
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