Australian Prawn Recipes

Australian Prawns

Jumbo Prawn Mornay with Garlic Parsley Butter

Big prawns work best with this recipe, the bigger the better. The mornay sauce drizzled over these prawns is enough to send your taste buds racing.

Jumbo prawn mornay with garlic parsley butter
Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins


 24 extra large green Australian prawns
 Olive oil for brushing
Garlic Parsley Butter
 180 g butter, softened
 2 tbsp finely chopped parsley
 1 tsp crushed red chilli flakes
 4 cloves garlic, finely chopped
 Zest of 1 lemon
 Sea salt and freshly ground black pepper
 Toasted rye to serve
Mornay Sauce
 2 tbsp garlic parsley butter
 1 tbsp plain flour
 1 tsp mustard powder
 ½ cup finely grated gruyere
 1 ½ cups milk


To make the garlic parsley butter:

Place the butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper in a bowl and mix until well combined.

To make the béchamel:

Take 2 tablespoons of the garlic butter and melt into a saucepan over medium heat.


Add the flour and stir for 1 minute or until mixture is sandy.


Add mustard powder and cheese and stir to combine.


Whisk in the milk and cook whisking for 3-4 minutes until slightly thickened and smooth, season with salt and pepper. This mixture should not be too thick you only want a light coating over the prawns.

To bring it all together:

Preheat oven grill to high.


Using a sharp knife, split prawns in half lengthwise. Wash and dry the heads. Place prawn halves, shell side down on to a baking sheet. Drizzle with oil and season with salt and pepper.


Pre-heat char grill or bbq over high heat, place prawns flesh side down on hottest part of grill and cook for 1-2 minutes or until slightly charred.


Remove prawns and place onto a baking tray, spoon over a little of the béchamel sauce and then some garlic parsley butter.


Place under grill and cook for 2-3 minutes or until golden and cooked through. Serve with extra garlic butter and toasted bread.

Serves 4.

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