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Creamy Chardonnay Prawns

Creamy chardonnay sauce with a touch of chilli served with crispy sweet potatoe strips and rice or mashed potatoes. This is an easy dish to prepare but it will definitely impress your family and friends. I love prawns so I experimented until I came up with this recipe and now it is a favourite. Regards, Irene Fryer


  • 24 large peeled uncooked prawns

  • 300ml chardonnay

  • 300ml thickened cream

  • 1 small onion finely diced

  • 2-3 cloves garlic, crushed

  • 1 tblsp olive oil

  • 1 tblsp butter

  • 1 tblsp chopped parsley

  • 3 spring onions, sliced

  • ¼ tsp chilli powder or less depending on your taste

  • salt & pepper

  • sweet potatoe


  • 1.

    Butterfly prawns by cutting along the back but not all the way through, rinse and drain.

  • 2.

    Heat frying pan and add olive oil, butter and garlic.

  • 3.

    Sauté prawns until the colour changes to pink but don’t cook all the way through. Remove prawns and keep warm in a covered dish, retain oil in the pan.

  • 4.

    Add finely chopped onions and gently sauté until transparent but not browned.

  • 5.

    Add the chardonnay, cream and chilli powder and while stirring bring to the boil. Rapid simmer for approximately 10 minutes stirring occasionally until the sauce reduces and becomes thicker.

  • 6.

    Add spring onions, parsley and salt and pepper and simmer for a further 5 minutes.

  • 7.

    Return prawns (and juices) back to pan and gently simmer 5 minutes more to finish cooking the prawns.

  • 8.

    To serve: Place a mound of steamed rice in the centre of each plate and surround with 6 prawns each, drizzle the sauce over the rice and prawns and garnish with sweet potato crispies atop the rice mound. Enjoy with a glass of chilled chardonnay.

  • 9.

    Sweet Potato Crispies

  • 10.

    Peel sweet potato then, using the vegetable peeler, make long thin slices. Cook the crispies in small batches by heating about 5cms of oil in a medium saucepan and when hot add a handful of the sweet potato slices and fry until a golden orange colour. Watch carefully because they can suddenly turn brown and burn. Remove from oil and drain on kitchen paper. They will crisp up as they drain and cool.


Note: For those who like it hot, add fresh chopped chillies to the sauce when adding the spring onions and parsley.

Special note: Use a good chardonnay, one you normally enjoy drinking as inferior wine will produce unsatisfactory results and dramatically affect the flavour.

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