Cameron’s easy prawn recipe will keep your kids smiling

Garlic and lemongrass prawns

Prep time: 20 minutes
Cook time: 30 minutes (rice), and 10 minutes (prawns)
Serves: 4


  • 500g green prawns, peeled
  • 5 cloves garlic
  • Lemongrass
  • 100g butter
  • 1/4 cup oil
  • 1/2 carrot
  • 1/2 capsicum
  • 3 cups rice
  • 40ml white wine


  1. Peel prawns but leave tails on. Marinade in garlic, lemongrass and a splash of olive oil. Leave for a minimum of 30 mins.
  2. Thinly slice carrot and capsicum. Set aside.
  3. Using a rice cooker or your preferred method – set the rice to cook. This will take up to 30 minutes depending on cooking method.
  4. Heat oil and 50g butter in a medium to large fry pan.
  5. Cook prawns for 3 minutes max. (Don’t overload the pan – you might need to cook in batches.)
  6. Once prawns are cooked, remove them from the pan.
  7. Add the remaining butter to the pan and melt over a medium to low heat. Once melted, add white wine. Bring to a simmer then remove from the heat and return the prawns to the pan. Stir the prawns gently through the sauce.
  8. Serve prawns on a bed of rice, dress with a few carrot strips and capsicum strips. Sprinkle sesame seeds (to taste) and drizzle on some of the sauce from the pan.




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