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