Ingredients:

1. 500 grams shelled prawns
   uncooked

2. 3 tablespoons crushed garlic

3. 3 tablespoons butter

4. 2 cups of cooked rice

5. 250 mm thickened cream

6. 2 tablespoons basil leaves

7. salt and pepper to taste

Method:

1. Cook the rice so that it is fluffy and separated.

2. Devein the prawns, wash and set aside on kitchen paper so that all moisture is absorbed.

3. 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.

4. 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.

5. 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.

6. Enjoy with a dry or sweet white wine.