Difficulty | Serves 4 | Book 1
Method
- Sauté prawns in a non-stick frypan that has been coated with cooking spray for 3 minutes.
- Add garlic, shallots and wine to pan and cook 4-5 minutes.
- Combine cornflour with milks (remember to use a 15ml tablespoon when measuring cornflour), add to pan, stirring constantly until sauce boils and thickens. Pepper to taste. Once boiled take off heat as evaporated milk can separate when over boiled.
NOTE: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information below.
Suitable to be frozen for 2-3 weeks.
Dietitian's tip
This recipe contains prawns that are naturally high in sodium and cholesterol. It would be advisable that people with diabetes only have this dish occasionally.
