Geetha Jayabalan demonstrates the preparation of her gourmet dish, peppercorn prawns on wild rice served with saffron sauce.

15 medium size prawns, peeled with tails attached
¼ cup soft butter
½ tsp fresh garlic, grated
1 Tbsp fresh parsley, finely chopped
freshly crushed black peppercorns to taste
¼ cup wild rice, washed well
½ tsp beef bouillon cube, finely crushed
¼ tsp saffron threads, very finely chopped
3 Tbsp hot water
1 tsp chicken stock cube, crushed
½ cup evaporated milk
1 Tbsp flour
½ cup full cream milk
½ tsp fresh ginger root, grated
½ tsp fresh garlic, minced
¼ tsp ground nutmeg
¼ tsp salt
½ tsp French mustard
crushed black peppercorns to taste
1½ tsp brandy

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