Ingredients

Instructions

  1. Heat the oil in a wok over a medium-high heat.
  2. Add the garlic and saute for 2 minutes, stirring.
  3. Add the shrimp, and toss to coat, cook for about 3 minutes, or until just pink and firmed up.
  4. Pour in the wine, and cook for 2 minutes, to reduce a little.
  5. Add the stock powder and cream, and bring to the boil quickly.
  6. Reduce the heat, and simmer for about 5 minutes or until reduced and thickened a little.
  7. Stir through the sliced onion tops, and serve over hot rice in deep bowls, or a steak to make what we call Surf'n'turf..