Butter, cream & garlic reduction sauce simmered with prawns, spring onion and parsley.


  • 1kg Raw Prawns
  • 1 Cup White Wine Vinegar
  • 8 Spring Onions
  • 2 Cloves of Garlic, Crushed
  • 2 Tbsp Parsley, Finely Chopped
  • 125g Butter, cubed
  • 120ml Thick Cream (Double if possible)
  • 100ml Chicken Stock


  1. Peel and Devein the prawns
  2. Add butter and garlic to a pan and cook gently
  3. Add prawns and simmer until the prawns are just cooked
  4. Remove Prawns with strainer spoon
  5. Add spring onion and garlic to the pan with the cream and bring to the boil
  6. Simmer uncovered on low heat for 3 mins or until reduced by half
  7. Add the butter piece by piece whisking as you go, waiting for each piece to disolve prior to adding the next
  8. Use the same method for the cream once all the butter has disolved
  9. Add the prawns back in and heat through
  10. Thicken with white wine vinegar
  11. Sit for a minute to thicken