Melt the butter over a low to medium heat. Finely chop the garlic and add it to the butter.

Add the flour and stir until completely mixed in, then remove the saucepan from the heat.

Gradually add the chicken stock, cream and wine, stirring until completely mixed in.

Turn up the heat to medium to medium high. Return the saucepan to the heat and keep stirring until the sauce thickens. Bring to the boil.

Add the mustard, salt and pepper, and then add the prawns.

Cook the prawns for 5 minutes or until the prawns are cooked.

Stir in the parsley and serve with your favourite rice.