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Serves 4 to 6


  • 24 large green prawns
  • 2 cloves garlic, finely chopped
  • 1 tablespoon butter or olive oil
  • 1 ½ cup thickened cream
  • Handful of basil, finely chopped
  • Pepper and salt


  1. Peel prawns and de-vein, leaving the tails in tact.
  2. Heat the butter or oil over medium to low heat, toss in the prawns and garlic and cook for a couple of minutes until prawns are ¾ cooked (they will have coloured but not be cooked through).
  3. Add cream, turn up the heat and cook for five minutes or until the sauce is thick and heated through.
  4. Take off the heat, add the basil and season with salt and pepper

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