Serves 2


  • 200gm (approximately 16-20) large peeled and de-veined raw prawns
  • 1 tablespoon olive oil
  • Salt
  • Fresh ground black pepper
  • 1 Capsicum (red, orange or yellow), diced
  • 1 large garlic clove, minced
  • 1/2 cup Crème fraîche (or regular cream)
  • 2 tablespoons Alderson’s Chipotle Sauce (add to taste, a bit more wouldn’t hurt)
  • 1 small handful fresh coriander, chopped roughly
  • 2 Spring onions, thinly sliced
  • 1 lime


  1. Pat the prawns dry with a paper towel then place them into a bowl. Sprinkle with salt and the black pepper. Set aside.
  2. Heat olive oil in a large skillet over a medium-high heat, add the garlic and capsicum, stirring often until the peppers are soft and begin to brown a bit. Cook the prawns one minute each side. Add the cream and Alderson’s, stir quickly to fully combine. Lower the heat to a low-medium , stirring the sauce often, it will begin to thicken. Cook only about 2-3 minutes until thick and warmed through. Turn off the heat and add in half of the coriander and sliced spring onion, stir to combine.
  3. Serve over white rice and top with the coriander and sliced spring onion, squeeze the lime over top to finish.