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Southern Prawns

Southern Prawns

Great with Leopard’s Leap Chardonnay

  • Makes 2
  • Less than 45 minutes



  1. You need about 2 - 3 packs of prawns. Devein the prawns and fry, with a bit of salt and pepper, in a frying pan.
  2. 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.
  3. When the prawns are cooked, pour the sauce into the frying pan and stir through.
  4. 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!
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