1 cup long grain rice

1 small brown onion, finely cut

4 tbsp olive oil 

Raw green prawn cutlets (8 per person)

1 large clove of fresh garlic, crushed

30-60ml of Noilly Prat Dry Vermouth

250ml thickened cream

1-2 spring onions, finely sliced

Garnish: 1 lemon; dried garlic flakes; 1/4 red capsicum – cut into thin strips and tied into a knot, alternatively finely chopped; 4 sprigs of continental parsley.

Cook rice, strain, spread onto a large plate or tray to cool.

While rice is cooking, butterfly the prawns and clean out the sand vein. Return prawns to the fridge.

Saute onion in a small frying pan with 1-1/2 -2 tbsp of oil until translucent.

Put cooked rice into a bowl, add cooked onion, mix well. Refrigerate if not using straight away. 

Cut lemon into thin round slices, then cut each slice from the centre down, so that it can be twisted. Prepare the capsicum as above.

Heat 2-3 tbsp of oil in a large frying pan (add a knob of salted butter for a richer dish). Once oil is hot, add prawns, as soon as you see the bottom of the prawn change colour from green to pink, flip over to the other side. Add garlic and onion, now deglaze the pan with the vermouth, if you have gas be careful as this will flame/flambe. Add half the cream, remove prawns with tongs or a slotted spoon, set aside in a bowl. Reheat the rice.

Now reduce the cream in the pan, stir with a wooden spoon, adding more cream, depending on the amount of sauce you need, you may need to turn the flame down, add salt and cracked pepper to taste.

Once the sauce is of a consistency to coat the back of the spoon, add the spring onions, return the prawns to the pan, turn off heat. 

Turn out the rice on to the plate, arrange the prawns around the rice, then spoon the sauce over the prawns, add the lemon wheel garnish to the side, sprinkle the dried garlic slices, add the capsicum knot and a sprig of parsley. Enjoy!