• 1 kg Prawn cutlets
  • 4 garlic cloves (minced)
  • 3 tablespoons dry white wine
  • Salt and Pepper to taste
  • 1 cup chicken stock
  • 1/2 cup thickened cream
  • 1 tablespoon flour
  • 115g butter
  • Flat Parsley chopped for garnish


  1. Over medium to high heat melt butter and garlic in a saucepan, cook until fragrant.
  2. Add the flour and stir through for 2 minutes until mixture begins to bubble and remove from heat
  3. Whilst off the heat, gradually add cream, chicken stock and wine to the saucepan and whisk until mixture is smooth
  4. Place saucepan back on the heat and stir until it boils and thickens
  5. Season with salt and pepper
  6. Add prawns to the saucepan and toss through ensuring to coat them evenly.
  7. Put heat low to simmer and stir prawns until they have cooked right through (they usually turn a nice orange colour)
  8. Garnish with flat parsley



Green Prawn Cutlets

These Australian Prawn Cutlets have a firm texture, with a flavoursome bite and clean finish. Try marinating the prawns beforehand for a boost in flavour. They are perfect to throw through a stir fry, pasta or a garlic prawn dish. These prawns are a family favourite in most Aussie households.

+ Between 30-40 pieces per kg

+ Delivered to you frozen

+ Shelled & head off tail on 

+ Origin: Queensland

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