A Word From The Cook

“Champagne, fresh herbs, and spices make these prawns so good you’ll want to eat the sauce with a spoon!”


Prep Time:

20 Minutes


6 People


  • 36-42 Fresh or Frozen Prawns Tail-on (thaw before cooking)
  • Olive oil for Sautéing
  • ½ Cup (or so) Champagne (or white wine)
  • 1 Shallot
  • 3-4 Stalks of Lemongrass
  • 3 Cloves Fresh Garlic
  • Juice and zest of 1 Lemon
  • 1 Bunch Italian Flat Leaf Parsley
  • A dash each of salt and pepper
  • Use Large sauté pan
  • 2 tablespoons extra virgin olive oil
  1. Step 1 – Prepare Fresh Herbs
    1. Rinse parsley and pat dry – remove stems and chop roughly.
    2. Remove scallion skin and dice entire scallion.
    3. Mince garlic cloves.
    4. Trim the lemongrass, leaving 6 inches at the root end, discard the tops. Smash the stalks with the flat side of a knife and slice finely (not length-wise).
  2. Step 2 – Sauté in a Large Saucepan
    1. Heat olive oil in sauté pan over medium heat.
    2. Add scallions, lemongrass and garlic – stir occasionally until scallions are translucent.
    3. Add prawns, salt and pepper and continue to sauté.
    4. When prawns begin to turn pink, add champagne and 1 tablespoon of fresh lemon juice – continue to sauté until all Prawns have turned from gray to pink. Do not overcook.
  3. Step 3 – Serve Immediately!
    1. Serve immediately as an appetizer, aside Basil-Lemon Risotto, or steamed Jasmine rice.
    2. Make sure each serving gets some sauce poured over the top!
    3. Sprinkle a tablespoon or so of the parsley and some lemon zest on top of the prawns before serving.
    4. Enjoy!