Creamy Garlic Prawns

Method

1. Place raw cashews into a heatproof bowl and bring a kettle of water to the boil. Once boiled, pour approximately 2 cups of boiling water over the top of the cashews. Allow to sit for 30 minutes to soften.
2. Meanwhile, rinse rice under fresh water and add to a saucepan. Fill saucepan with water so that the water comes up to the first knuckle of the finger when placed gently atop the rice. Place onto stovetop with the lid on and bring to a boil. Reduce to a simmer for 5 minutes and then turn off heat to steam, leaving the lid on.
3. While the rice is cooking, add prawn cutlets to a bowl along with half of the minced garlic, 1 tbsp Monini Delicato Extra Virgin Olive Oil and a few cracks of black pepper. Stir through and place in the fridge to marinate for 15 minutes.
4. Strain the cashews and add to a food processor along with 50 mL water and 1 tsp nutritional yeast. Blend on high until creamy. Gradually add the remaining water while blending. Once smooth and lump free, set aside.
5. Remove prawns from the fridge. Add a generous drizzle of Monini Delicato Extra Virgin Olive Oil to a large frying pan, place on the stove and bring to a low-medium heat. Once hot, begin frying prawns in batches so as not to overcrowd the pan, adding more oil to the pan after each batch. Fry prawns for 2 minutes on each side. Place cooked prawns into a clean bowl and set aside along with any golden pieces of garlic. Discard any burnt garlic.
6. Add in the remaining minced garlic to fry. As soon as the garlic begins to turn golden, immediately pour in the white wine to deglaze the pan. Add in the sun-dried tomatoes, stirring frequently to break them up slightly. After 5 minutes add the baby spinach and stir through to wilt. Add the cashew cream to the pan along with the prawns and sea salt to season. Stir through until well combined and once prawns are reheated turn off the stovetop.
7. Divide rice among four bowls, top with garlic prawns and a drizzle of Monini Classico Extra Virgin Olive Oil.