Great with Leopard’s Leap Chardonnay
- Makes 2
- Less than 45 minutes
- You need about 2 - 3 packs of prawns. Devein the prawns and fry, with a bit of salt and pepper, in a frying pan.
- Into a pot, place about a quarter cup of Worcestershire sauce, two knobs of butter, half an onion (finely chopped), a few sprigs of thyme, a bit of paprika, a squeeze of lemon, another few knobs of butter and a splash of cream. Whisk until a velvety sauce is obtained.
- When the prawns are cooked, pour the sauce into the frying pan and stir through.
- Serve with green salad, lemon wedges and crusty bread, to mop up all the juices. Wine to complement: Leopard’s Leap Classic Chardonnay Pinot Noir!