Creamy Chilli Prawns

My friends have been telling me that I say too much in my posts and nobody really reads them. I guess I am just so into food that I get carried away. So from now on, I will write minimally and let the food speak for itself.

I made another recipe from Simply Heaven, this time a recipe called 'Garlic and Chilli Prawns', using the new Cream for Cooking. It was very simple to make, only a few ingredients but, me being clumsy under pressure, forgot a key ingredient - garlic. I mean, it was there in the name! So because I left out the garlic, and because the dish was so deliciously creamy, I'm calling it 'Creamy Chilli Prawns'.

It was delicious nonetheless, but next time, when Cream for Cooking  is on sale, I shall try this recipe again with garlic. It feels really weird to say so little, but hopefully I'll get used to it.

Recipe

Obtained from Simply Heaven, by Philadelphia

Serves 4

30g butter

4 spring onions, diagonally sliced

3 cloves of garlic, crushed (I forgot)

1-2 teaspoons finely shredded chilli (I added more, because I like spicy)

500g green prawn cutlets (use any de-shelled prawns, I used those frozen ones)

250mL Philadelphia Light Cream for Cooking

Rice, to serve

1. Melt butter in a large frypan and sauté the spring onions, garlic and chilli for 2-3 minutes. Add prawns and continue cooking for 3-5 minutes until prawns are cooked through.

2. Stir in Philly and simmer gently until the sauce is heated through.

3. Serve immediately with rice.