Method
- Boil rice according to directions on packet.
- Wrap bacon around prawns and secure with a toothpick.
- Grill prawns on for 2 minutes on each side.
- Combine soup, white wine, lemon juice and cream into a frypan and cook 2 minutes on medium heat.
- Spoon plates with rice and drizzle sauce over the rice. Add prawns on top and drizzle with a little more sauce to your taste. Sprinkle parsley on top.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
1 cup white rice
12 large cooked king prawns, peeled, tails intact
6 halved bacon rashers
1 x 420g can Campbell's Cream of Chicken Soup
dash white wine
squeeze lemon juice
2 tablespoons reduced fat cream
chopped parsley, to garnish