Sugar ‘n Spice Recipes: Garlic Cream Prawns

Sugar 'n Spice - Garlic Cream Prawns

Sugar ‘n Spice – Garlic Cream Prawns

There was a time when Garlic Butter and Lemon Butter was the only thing that was served with prawns and although it’s an old-time classic, it does get a tad boring.

I started making this Garlic Cream Prawn recipe when a guest arrived at my house and announced that he is allergic to wheat….after the initial panic, I had to make the garlic sauce again! A bit of a curveball sometimes gets a creature of habit like myself to think out the box…so I created this recipe.

A luscious creamy sauce made with butter, garlic, cream and Curry Me Home Magic Masala to add a spicy zing – this is one of those favourite favourites in my home and also amongst the guests. I used a generous grating of parmesan cheese to thicken up the silky cream sauce and it works beautifully.

This is a dish for special occasions only and not for the calorie conscious…its one of my recipes from the ‘Call the Heart Foundation’ collection! I used a 40cm AMC electric roaster to cook the prawns – this is to prevent the prawns from stewing and becoming watery.

If you love AMC cookware as much as I do…don’t forget to enter the competition by posting a comment on this link…

This recipe was featured on my cooking show, Sugar ‘n Spice!

Garlic Cream Prawns - A Yudhika Special!

Garlic Cream Prawns – A Yudhika Special!

Garlic Cream Prawns


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:

Shell the prawns and leave the tails on.
Slice the prawn and remove the dark vein.
Clean the garlic and pound in a mortar – it should be roughly crushed.
Heat 125g butter in a 40cm gourmet roaster.
Fry the garlic and stir until fragrant taking care not to burn the butter or garlic.
Add the green chillies and stir.
Pour the fresh cream into the pot and simmer.
When the cream thickens slightly, season LIGHTLY with salt and then add the prawns in a single layer.
Simmer until the tails begin to curl and the prawn changes colour.
Sprinkle the Grana Padano and Magic Masala over the prawns.
Stir gently, then top with a generous sprinkling of fresh coriander.

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.


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