Garlic Cream Prawns

Yudhika‘s tips

  • This is a lovely sauce for fish or crayfish.
  • It can be made in advance and stored in the refrigerator for up to two days.
  • Do not over season the prawns as the parmesan cheese is quite salty.


  • 2 kg large King Prawns
  • 1 head of garlic
  • 125g butter
  • 4 mild green chillies, chopped
  • Salt to season lightly
  • 500ml fresh cream
  • 80g finely grated grana padano cheese
  • 30ml Magic Masala
  • Handful of fresh coriander, chopped

Here’s how

  1. Shell the prawns and leave the tails on.
  2. Slice the prawn and remove the dark vein.
  3. Clean the garlic and pound in a mortar – it should be roughly crushed.
  4. Heat 125g butter in a large pan.
  5. Fry the garlic and stir until fragrant taking care not to burn the butter or garlic.
  6. Add the green chillies and stir.
  7. Pour the fresh cream into the pot and simmer.
  8. When the cream thickens slightly, season LIGHTLY with salt and then add the prawns in a single layer.
  9. Simmer until the tails begin to curl and the prawn changes colour.
  10. Sprinkle the Grana Padano and Magic Masala over the prawns.
  11. Stir gently, then top with a generous sprinkling of fresh coriander.