Creamy Garlic Prawn with Steamed Rice and Wombok Salad

For the sauce


  • 300 ml cream
  • 5 cloves of garlic. chopped
  • 1/2 brown onion diced
  • 50 ml white wine
  • 1 pinch of ground white pepper
  • 30g grated parmesan cheese


  • Sautee garlic and onion in a dash of oil over medium heat until translucent.
  • Add white wine and cook for 3 minutes
  • Add the cream, reduce by half.
  • Add parmesan, white pepper and season to taste.

For the salad


  • ½ small wombok
  • ½ bunch of coriander
  • ½ bunch of Vietnamese mint
  • ½ bunch of thai basil
  • 1 long red chilli
  • ¼ red onion
  • 50 g crushed toasted peanut


  • Thinly slice wombok, red onion and red chilli and place in a bowl.
  • Add picked herbs, peanut toss for an even mix.

To finish the dish


  • 5 king prawn or 10 prawn cutlet
  • 2 cloves of garlic, chopped
  • 30 ml of coconut cream


  • Place a non-stick pan on to high heat, add a dash of oil then add the prawn.
  • Once the prawns are golden on one side, turn them over then add garlic.
  • When the garlic start to caramelise, turn down the heat to medium then add the creamy garlic sauce and coconut cream.
  • Leave to simmer for 10 second then remove from the heat.

To serve:

Place approximately 150 g of steamed rice in a medium bowl, place the prawn on top of the rice, wombok salad on the side and pour the sauce all over.

Credit to Richmond Oysters for the recipe.

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