All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Creamy Garlic butter Prawn and vegetable

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Creamy Garlic butter Prawn and vegetable Tried Tested

Our favorite i always make this for supper it creamy and delicious !!!

500g prawns
2 stickcs unsalted butter
2 cloves galic chopped
Green beans
1 carrots cut julliene
1 red bell peppers julliene
1 yellow peppers julliene
1 knob ginger sliced plus 1 tsp grated ginger
1 medium onion sliced
1 cup coconut milk
Salt and pepper

Pouch the egg beans in boiling salted water about 2 to 3 minutes drain , in saucepan heat butter and stir fry the vegetable for 3 minutes add the green beans season and arrange in serving plate.
In another saucepan heat butter fry garlic and add prawns until it turns pink in color then pour the coconut milk add some grated ginger simmer for about 5 minutes and season with salt and pepper. Pour over the vegetable serve with rice or mash potatoes.

Prepared, tried and tested by: All joy’s lovely cooking

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment