Devein the prawns, wash and set aside on kitchen paper
so that all moisture is absorbed.
Heat the butter over medium low setting in a non stick
saucepan that is large enough to contain the prawns and cream. Add
the prawns and stir fry until just cooked. Be careful not to
overcook and damage the prawns. Stir in the crushed garlic and
gently mix with the prawns. When the garlic is just starting to
brown, pour in the cream and mix with the prawns. Increase the heat
so that the cream starts to simmer vigorously. Keep watch and stir
at intervals to prevent the sauce from burning and sticking to the
pan. Allow to simmer until the cream thickens to a semi liquid
consistency as shown in the photo. Be careful not to overcook.
Rather undercook to be on the safe side.
Meanwhile, divide the rice into
2 or 4 portions, depending upon whether you serve this as an entrée
or main course. Place in suitably sized cup or bowl. Gently compact
the rice so that when the cup or bowl is turned upside down on a
plate, the rice sticks together. Place the rice on the plate as
shown and remove cup or bowl leaving a small rice mound.
Remove the prawns in the creamy garlic sauce from the
stove when ready. Carefully place the prawns
individually on the plates besides the rice mound. Arrange
delicately and gently spoon the creamy garlic sauce onto the prawns
and partly over the top of the rice. Decorate with the chopped or
whole basil leaves to your preference.
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