Curried Prawns

Directions

1Whisk milk, 2T cornflour, curry and saffron together and cook in 1.5L slow cooker for 2hrs

2Whisking occasionally to keep lump free

3After 2hrs if not thick enough add the extra T of cornflour (made into a slurry with a T of tap water) to really thicken up your curry roux – if needed.

4Add raw prawns and cook for a further 15 minutes on high or until prawns are cooked through and changed colour

5Serve on rice as an entrée or main

6(not spicy so you can add more curry if you like some heat in yours)