Source: Katy Rutledge (Nanny Kate)
Shell and devein prawns. Wash and dry.
Heat butter and garlic in pan, add flour, stir until combined, remove from heat.
Gradually add stock, cream and wine, stir until combined.
Return pan to heat, stir until sauce boils and thickens. Add mustard and season with salt and pepper.
Bring sauce to boil, add prawns, cook quickly for approximately 3 minutes, or until tender. Add parsley, stir until combined.
Serve with rice and Asian greens.
I have swapped 1 tablespoon Dijon Mustard spread for the white wine and mustard powder. It works quite well