Prep time: 20 minutes
Cook time: 30 minutes (rice), and 10 minutes (prawns)
Serves: 4

Ingredients:

• 500g green prawns, peeled
• 5 cloves garlic
• Lemongrass
• 100g butter
• 1/4 cup oil
• 1/2 carrot
• 1/2 capsicum
• 3 cups rice
• 40ml white wine

   
Method:

1. Peel prawns but leave tails on. Marinade in garlic, lemongrass and a splash of olive oil. Leave for a minimum of 30 mins.
2. Thinly slice carrot and capsicum. Set aside.
3. Using a rice cooker or your preferred method – set the rice to cook. This will take up to 30 minutes depending on cooking method.
4. Heat oil and 50g butter in a medium to large fry pan.
5. Cook prawns for 3 minutes max. (Don’t overload the pan – you might need to cook in batches.)
6. Once prawns are cooked, remove them from the pan.
7. Add the remaining butter to the pan and melt over a medium to low heat. Once melted, add white wine. Bring to a simmer then remove from the heat and return the prawns to the pan. Stir the prawns gently through the sauce.
8. Serve prawns on a bed of rice, dress with a few carrot strips and capsicum strips. Sprinkle sesame seeds (to taste) and drizzle on some of the sauce from the pan.

Enjoy!

Cameron