Stir-Fried Montrose Prawns on a Cream of Peas and Mint
- Cooking time
- 200 grams of prawn tails
- 1 tablespoon of mild mustard
- 1 tablespoon of white wine
- 1-2 tablespoons of water
- 1 pinch of thyme
- Oil, salt and pepper
- For the cream: 200 grams of peas, half shallot, mint leaves, oil, salt and pepper
Mix the sauce ingredients together.
Heat a little oil in a pan and brown the prawns on both sides for a few seconds.
Add the sauce, let it thicken for a minute and it’s ready.
Cook the peas (I steamed them) together with the shallot and blend them with a drop of water and mint leaves. Season with salt and pepper and the cream is ready! You can eat it with pasta or rice if you feel like it. In the video below, you can see how prawns can be prepared easily and find another recipe in case you like this dish and want other options.
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