Prawns And Cucumber In Mint Cream Sauce Recipe
Ingredients
| 375 g/12 oz cucumber | ||
| 30 g/1 oz butter | ||
| 3/4 oz/20 g flour | ||
| Milk | ||
| Dried mint | 2 Teaspoon | |
| 150 ml/1/4 pint double cream | ||
| 315 g/12 oz defrosted, shelled prawns | ||
| 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.
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.
Chef
