Peppery Garlic Prawns with Creamy White Wine Herb Sauce

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa

Serving 3 persons

Part 1.Ingredients

  • 500gm raw king - sized Prawns, shelled, de-veined and split with tails intact
  • 4 cloves garlic, crushed
  • 1 MAGGI Tablet, crumbled
  • 1 Tbsp. crushed black peppercorns
  • 1 Tsp. fresh lemon juice
  • 1-2 Tbsp. olive oil
  • 1 tablespoon freshly mixed herbs (such as dill, chives, tarragon, parsley, basil, thyme, coriander, etc.)

Creamy White Wine Sauce – 250ml

Part 2.Ingredients

  • 5gm of MAGGI Shrimp tablet
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 1 Tbsp. unsalted butter
  • Lemon juice, to taste

Method – Part 1

  • Mix together the crushed garlic, crumbled MAGGI Tablet, crushed peppercorns and lemon juice. Add the shrimp and marinate at least an hour or up to overnight in the fridge.
  • Heat the oil in a large frying pan over medium-high heat. Add shrimp and garlic mixture and cook quickly, tossing shrimp. The longer the shrimp has been marinating, the less time it takes to cook. Cook until the shrimp has turned opaque (generally it takes only 2-3 minutes).
  • On the same pan simmer the wine until it has reduced by half.
  • Add the MAGGI Shrimp Tablet to the wine, bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
  • In a separate heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover and keep warm.
  • Stir the warm cream into the prawn sauce and bring it back to a simmer for just a moment.
  • Shortly toss in the fried prawns.
  • Stir in the unsalted butter, season with just a dash of lemon juice. Garnish with chopped herbs of your choice.
  • Serve with steamed rice.


  • If not a prawn lover, chicken breasts works just as well :)