750 g prawns raw
1 garlic clove large
1 cup chicken stock (liquid)
2 tbs white wine
115 g butter
1 tbs plain flour
1/2 cup cream
1/2 tsp mustard powder
1 tbs parsley fresh chopped
STEP 1 : Heat butter and crushed garlic in a saucepan.
STEP 2 : Add the flour and stir until combined. Remove from heat.
STEP 3 : Gradually add chicken stock, cream and wine and stir until combined.
STEP 4 : Return pan to the heat and stir until the sauce thickens and boils.
STEP 5 : Add mustard and season with salt and pepper.
STEP 6 : Bring the sauce to the boil and add the prawns.
STEP 7 : Cook for 5 minutes or until the prawns are cooked.
STEP 8 : Add the parsley and stir until combined.