Slow Cooked Garlic King Prawns

Slow Cooked Garlic King Prawns: This tasty dish has already won over lots of home cooks, earning a strong 4.89 out of 5 stars from 26 people who tried it. It’s a simple slow-cooked meal where big juicy prawns soak up a smooth, buttery garlic sauce until they turn out soft and full of flavor. You can print it, pin it, or save it to your favorites so you always have it ready when you want a cozy seafood dinner.

Cook Time: 50 minutes

Ingredients

• 1 kg green king prawns, peeled and deveined
• 115 g butter
• 1/2 cup cream
• 2 cloves garlic, crushed
• 1 cup chicken stock
• 1/2 teaspoon mustard powder
• 1 tablespoon plain flour
• Salt and pepper, to taste
• Fresh parsley, for garnish (if you’d like)

Slow Cooked Garlic King Prawns: Directions

1. Melt the butter and garlic. Put the butter and crushed garlic into your slow cooker. Turn the heat to high and let them cook together until the butter has fully melted and the garlic smells nice and fragrant.
2. Mix in the flour. Sprinkle the plain flour into the melted butter and garlic. Stir it well so the flour blends in smoothly and no dry clumps are left behind.
3. Add the stock and cream slowly. Pour in the chicken stock and cream a little at a time, stirring the whole time. Adding it slowly helps the sauce stay smooth instead of turning lumpy.
4. Let it thicken. Cover the slow cooker with its lid and cook on high for about 30 minutes, or until the sauce turns nice and thick. Stir the sauce every 10 minutes so it cooks evenly and doesn’t stick to the bottom.
5. Season the sauce. Once the sauce has thickened, stir in the mustard powder along with salt and pepper to your liking. Taste it and adjust if you want more flavor.
6. Cook the prawns. Add the prawns into the sauce, making sure they get coated well. Cover the slow cooker again and cook on high for 15 to 20 minutes, gently stirring halfway through so every prawn cooks evenly.
7. Serve and enjoy. Once the prawns turn pink and tender, they’re ready to eat. Sprinkle some fresh parsley on top if you like, and serve them warm — they turn out incredibly soft, juicy, and delicious.