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Festive Feasts – Sizzling Prawns with a Rosé Butter Sauce


A new shoot = another opportunity to inspire you with some Christmas feast ideas. Whilst working with Cannon Hill Kmart Plaza we whipped up this heavenly tasty and wonderfully Australian starter (well by we, I mean my fabulous assistant Shelley slaved over the stove for an hour reducing the sauce and frying her first ever prawn). The best thing about this little entrée is the wonderfully indulgent rosé butter sauce, elevating a standard Christmas staple into something a lot more lush then the beloved beach side BBQ. If you are a sauce master this will seriously take you 20 minutes to whip up, however if you are a bit more of a rookie, its better to be safe then sorry and allow an hour. Get cookin’ and taste this treat for yourself, freshly out of Coles November recipe mag, or on

What you need:

1 cup (250ml) dry rosé wine

1 lemon, zest finely grated, juiced

1 tablespoon crushed garlic

150g unsalted butter, cut into cubes

1 tablespoon olive oil

16 raw giant ocean tiger prawns, split lengthways, shells intact, deveined

1 tablespoon chopped fresh tarragon or chives

What you need to do:

1. In a small saucepan over medium-high heat, bring wine, lemon zest, juice and garlic to a boil. Boil mixture for 8 mins or until reduced to ¼ cup (60ml). Remove from heat and strain sauce into another small saucepan off the heat. Vigorously whisk butter into sauce to blend well and emulsify. Season sauce generously with salt. Keep sauce in a warm place.

2. Brush oil over prawns and season with salt. Barbecue prawns, cut-side down, for 2 mins or until char marks form. Turn prawns over, brush with some sauce and cook for 1 min or until almost opaque throughout.

3. Arrange prawns on a platter. Spoon more sauce over and top with herbs.

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