Ingredients
600 g uncooked king prawns, tails removed
400 g spaghetti
2 tbsp rice bran oil
40 g butter
4 cloves of garlic, thin sliced
½ cup white wine
1 cup cream
2 tbsp BROWN SEED MUSTARD
½ tsp SIDS CRAZY LEMON
2 tsp cornflour
½ cup water
¼ cup parsley, chopped
Directions
Shell and devein prawns then halve lengthways, if they are large.
Cook the spaghetti as per instructions on packet. Drain, sprinkle with a little oil then return to pot and keep warm.
Meanwhile, cook the prawns in oil for about 1 minute each side over a high heat until they are just cooked through. Remove into a bowl then reduce the heat to medium. Add butter and garlic to the pan and cook until fragrant. Add wine and cook a further minute then stir in the cream, BROWN SEED MUSTARD and SIDS CRAZY LEMON. Combine the cornflour and water then stir with no lumps and add to the mixture. Cook, stirring until the mixture boils and thickens. Season, then reserve ½ cup of the cream sauce.
Add the remaining cream sauce to the spaghetti and mix thoroughly to coat then stir in ½ the parsley.
Divide spaghetti between 4 serving bowls. Toss the prawns into the reserved cream sauce then spoon over the spaghetti. Sprinkle with the remaining parsley and serve.
