Caramelised Lemongrass Prawns

Serves: 4 
Difficulty: Easy
Prep time: 15 minutes
Cooking Time: 20 minutes


These fresh prawns with a buttery Lemongrass Balsamic Sauce are the perfect thing to toss through a Thai-style salad for a tasty weekend lunch or light dinner.



  • 800g large, fresh green prawns, peeled and deveined, tails intact
  • 6 tablespoons butter, in tablespoon segments
  • Salt and freshly ground black pepper
  • 2 cloves garlic, crushed
  • ½ cup Lirah Caramelised Lemongrass Balsamic
  • 2 tablespoons chopped fresh herbs such as coriander or basil
  • Fresh lemon or lime wedges to serve



  1. In a large fry pan melt 1 tablespoon of the butter over high heat until it froths. Add the garlic and fry for 30 seconds then add the prawns and season well with salt and pepper.
  2. Cook prawns, stirring regularly, for approx. 3-5 minutes until they’re just cooked through (opaque on the inside).
  3. Transfer prawns to a colander and cover loosely with foil to keep them warm. Set aside.
  4. Remove any liquid left in the fry pan and return to high heat. Add the remaining butter, swirling the pan once or twice, until the butter becomes a golden brown colour, approx. 2 minutes.
  5. Add the Lirah Caramelised Lemongrass Balsamic and stir, scraping up any leftover prawn bits from the base of the fry pan. Continue scraping and stirring until the sauce starts to reduce, thicken and look like a glaze taking another 2 minutes or so.
  6. Turn off the heat and return the prawns to the pan coating them in the Lemongrass Balsamic Sauce. Add the fresh herbs and adjust seasoning to your taste.
  7. Serve immediately over rice or on top of a Thai-style salad.
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