Creamy Garlic Prawns

Some of the best things in life are the easiest to obtain like, love, laughter, friendship, or the sacking a monastery on Lindisfarne. You don’t have to try too hard to be happy, simply take the easiest route or the path of least resistance and you too can sail home with a swag bag chock full of golden religious relics. While you’re out at sea, why not cast a net and see if you can drag in some dinner to share with some friends on the journey home. 

A hand full of prawns, some rice and greens, doesn’t take long to concoct, and will impress anyone with a love for crustaceans. This whole dish takes less than 20 minutes to prepare from start to finish and is incredibly rich, loaded with garlic, cream and butter. This is one of the simplest recipes in my repertoire and one of my favourites to pull out when entertaining. 

So, fellow Vandals and raiders, rally a coterie of friends, fire up the skillet braise up a batch of The Culinary Barbarian’s, Creamy Garlic Prawns.

creamy garlic prawns


500g uncooked king or tiger prawns (fresh or frozen) peeled and de-veined, tails left intact

100ml pouring cream

1 cup, dry white wine

2 garlic cloves, minced

80g, butter

2 spring onions, finely sliced

2 tsp lemon zest

Salt and pepper to taste

Chopped parsley and chives


  1. In a large frypan or skillet, melt the butter on high heat and sauté the garlic and spring onions until translucent.
  2. Add the wine and lemon zest and bring to the boil. Toss in the prawns and cook for 1 minute each side. With a slotted spoon, remove the prawns and set aside.
  3. Pour in the cream, parsley, chives and reduce the heat to medium, stirring occasionally. Reduce ½ the liquid and return the prawns to the pan and toss through. Add the salt and pepper to taste and serve with steamed jasmine rice and vegetables. Serves 4.