Bonzai Prawns

Cook Time
5 mins
Prep Time
10 mins



  • 200g red onions, julienned
  • Pineapple brochette for serving
  • 24 prawns, peeled and deveined
  • 500g white rice, uncooked and mixed with wild rice if desired
  • 250ml white wine
  • 4 tbsp unsalted butter
  • Handful flat leaf parsley, chopped
  • 6 cloves garlic, minced
  • 250g tomatoes, diced
  • Lemon for serving
  • Cono Sur Viognier

Saute the onions, tomatoes, garlic, flat leaf parsley, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns and saute for 30 seconds. Add white wine, cover for 2 minutes.

Lay bed of rice and grains on plate in small mound. Arrange prawns towards the center of the mound with tails out. Put 1/4 of butter sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat-leaf parsley and lemon.

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