Prawns are generally purchased in cooked and frozen form. When defrosted they may be used for hors-d’oeuvre items, e.g. Prawn Cocktail, or they may be served hot in an appropriate sauce — either one which is light and creamy such as Cream Sauce, or in a Curry Sauce accompanied with cooked rice. These usually feature as a first course on a menu.
Makes: 10 portions. Cooking time: 5 minutes.
— 75 grams butter
— 700 grams prawns
— 7 dl curry sauce
— 500 grams boiled rice
— chopped parsley
(1) Melt the butter in a shallow sided saucepan. Add the prawns and gently toss to heat them through.
(2) Add the curry sauce and gently incorporate the prawns.
(3) Serve the prawns and the rice in two separate entrée type dishes. Sprinkle the surface with chopped parsley.