A twist on garlic prawns with a bit of heat, can be served on rice or spooned on top of grilled steak as a surf and turf dish, the sauce also goes well over lobster or crayfish.
This is my own recipe.


  • 500 g Medium green or cooked Prawns (peeled)

  • 5 Medium size cloves of Garlic(finely chopped)

  • 1.5 cm peace of Ginger(finely chopped)

  • 1/4 tsp Chilli flakes(HOT) leave out if you do not like it hot

  • 1 small Brown Onion (finely chopped)

  • 1 whole Shallot(finely sliced on the diagonal)

  • 1/2 Lemon(juiced)

  • 60 g Butter

  • 1/2 tsp Praprika

  • 1/4 tsp Szechwan Pepper

  • 1/4 tsp Cayenne Pepper

  • 1/2 tsp fresh cracked Black Pepper

  • 1 tbs Sweet Sheery or Chinese Cooking Wine

  • 2 tbs Tomato sauce(ready made)

  • 3 tbs Thickened Cream

  • Salt and Pepper to taste


  • 1.

    Melt the Butter in a pan do not allow to burn, add Onion, Garlic and Ginger stirring for 1 minute.

  • 2.

    Next add Chilli, Praprika, Caynenne Pepper, Szechwan Pepper and Prawns, stir for 2 minutes add Cracked Pepper, Cooking Wine and Lemon juice, stir till Prawns are just cooked.

  • 3.

    When the Prawns are just cooked add, Thickened Cream and Tomato Sauce, reduce to runny consistency but not thick as this will make the sauce that runs down through the rice or over the meat, then add the Shallots and Salt and Pepper to taste.


I use Tiger Prawns as they add colour to the dish when cooked.
You can also add cooked Brocilini and Coliflower to the dish for larger portions on rice.
Served as Surf and Turf the dish will serve 4.

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