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Prawns And Cucumber In Mint Cream Sauce

Whats.Cooking's picture
Ingredients
  Cucumber 12 Ounce (375 Gram)
  Butter 1 Ounce (30 Gram)
  Flour 3⁄4 Ounce (20 Gram)
  Milk 1 Cup (16 tbs)
  Dried mint 2 Teaspoon
  Double cream 1⁄4 Pint (150 Milliliter)
  Shelled prawns 12 Ounce, Defrosted (315 Gram)
  Salt To Taste
  Pepper To Taste
Directions

Peel the cucumber thinly then cut in half lengthwise and scoop out the seeds.
Cut across into half-moons about 1 cm/1/2 inch wide.
Blanch in boiling water for about 4 minutes, but do not let the colour start to fade.
Drain and put into cold running water, which turns the cucumber a delicious translucent green.
Melt the butter, add the flour and cook gently together for a few minutes without browning.
Whisk in the milk, stir in the mint and let the sauce bubble lightly for at least 5 minutes.
Then strain out the mint and stir in the cream and season to taste.
Stir in the prawns and serve as soon as they are heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blanching
Dish: 
Dry Curry
Ingredient: 
Mint
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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