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Garlic Prawns on a Bed of Steamed Jasmine Rice

Rita’s 3rd course recipe from week 3 of Come Dine With Me Australia.


  • 18 green Tiger Prawns

  • 4 cloves garlic

  • salt

  • 150gm creamy Tasmanian butter

  • ½ glass champagne (or white wine)

  • Jasmine rice

  • 1L water


  • 1.

    Remove the heads from the prawns, then clean and shell the prawns.

  • 2.

    Add 1 litre of water to a pot; add a tablespoon of salt and boil for 8 minutes. Drain and wash the rice under cold water. Put the drained rice in a microwavable bowl, with no cover or water, for 2 minutes on “high” in the microwave, to evaporate any remaining water.

  • 3.

    Finely chop 4 cloves of garlic, and add 150 gms of creamy Tasmanian butter, add half a glass of champagne or white wine, and fry on a low heat. Add a pinch of salt.

  • 4.

    Add the 18 green Tiger prawns, and fry for 3 minutes, turning the prawns at half time. Serve 3 prawns per plate on a bed of steamed Jasmine Rice.

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