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oil |
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fry until pancetta done |
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Remove prawns and pancetta with slotted spoon |
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Mix well, stir 1 minute |
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150g pancetta |
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chop |
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5 spring onions |
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chop finely |
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3 cloves garlic |
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crush |
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Bring to boil |
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Cook until bubbling, stir in basil |
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300g tiger prawns |
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shelled |
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quickly fry prawns and basil, then pour in wine |
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1/4 cup white wine |
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large bunch basil |
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chop coarsely |
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1 tablespoon cornflour |
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blend |
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2 tablespoons water |
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200ml single cream |
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1 tablespoon lemon juice |
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