Taken from Periplus Mini Cookbooks, Pasta Favourites
Ingredients
40g butter
1 small leek, julienned
4 garlic cloves, finely chopped
pinch of saffron threads
125ml white wine
250ml fish stock
300 ml cream
24 raw medium prawns
1 tbsp lemon juice
1 tbsp chopped dill
Melt the butter in a saucepan over medium heat, add the leek and garlic and cook for 5 minutes, or until the leek is soft and translucent. Add the saffron, white wine and fish stock and bring to the boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer for 10 minutes, or until it has reduced by half. Pour in the cream and simmer for 15 minutes, or until the sauce has thickened and reduced by about a third.
Add the prawns to the sauce and simmer for 2-3 minutes, or until cooked through. Remove from the heat and stir in the lemon juice and dill. Season well, then toss through the hot pasta. Serve immediately
Absolutely, absolutely love this dish! Too bad, I can't get medium (yes, even medium) prawns in London. That's why I keep cooking seafood dishes in Singapore since I don't get to do that much of it in London
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