Heat butter and crushed garlic in pan
Add the flour and stir until combined. Remove from heat.
Gradually add chicken stock, cream and wine and stir until combined
Return pan to the heat and stir until the sauce thickens and boils.
Add mustard and season with salt and pepper
Bring the sauce to boil and add the prawns.
Cook for 5 minutes or until prawns are cooked
Add the parsley and sir until combined. Serve with cooked rice- Serves 4