Creamy Prawn Sauce

Barrys-sauce-2

Serves 2
Prep Time 5 mins
Cooking Time 20 mins
Ingredients

  • 8oz/225g Cooked prawns
  • 4 Large mushrooms, thinly sliced
  • 2 Cloves garlic, crushed
  • ½ Red onion, finely chopped
  • 1oz/28g Butter or low fat spread
  • 6fl oz/150ml Dry white wine
  • 7fl oz/200ml Low fat yoghurt
  • Freshly ground black pepper

Method

  • Melt the butter in a large non stick frying pan or wok
  • Add the onions, garlic and mushrooms and cook on a medium heat until the onions are soft
  • Add the wine and cook until the liquid is reduced by half
  • Take off the heat and liquidise
  • Put the sauce back onto a low heat and add plenty of black pepper
  • Pour in the yoghurt and stir
  • Drain any liquid from the prawns and add them to the sauce to heat through

Equipment

  • Large non stick frying pan or wok
  • Liquidiser or food processor

Shopping List

  • 8oz/225g Cooked prawns
  • 4 Large mushrooms
  • 2 Cloves garlic
  • Red onion
  • 1oz/28g Butter or low fat spread
  • 6fl oz/150ml Dry white wine
  • 7fl oz/200ml Low fat yoghurt
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{ 2 comments… read them below or add one }

jay January 23, 2010 at 2:44 am

im a chef, you never add cooked prawns to a hot sauce, use green prawns. save the gut ache, and the pain in the arse.. prawns are not designed to be cooked twice..

Lesley January 24, 2010 at 6:41 am

Hello jay
Using fresh/uncooked prawns in this part of the world can prove to be quite expensive, I’ve never experienced any ailments from eating bought cooked prawns that have been heated, either in a sauce or stir fry.
Care should always be taken to ensure that the prawns, if frozen, be completely defrosted.
Once defrosted, they should only be heated through,as the recipe, if left any longer, they’ll become rubbery and lose the flavour .
Thanks for visiting our site.
Barry

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