Lemon Myrtle King Prawns with Riesling and Sour Cream

Lemon Myrtle King Prawns with Riesling and Sour Cream

Lemon Myrtle King Prawns with Riesling and Sour Cream

By Steven Snow, Fins Restaurant

An extract from our mini cookbook ‘The CHEF on our FARM’.

Serves 4 as an entrée

“Lemon Myrtle is to me what lemongrass is to other cooks. It adds a subtle rather than overpowering flavor, lurking in the background but lifting this dish to another dimension. A wondrous bushfood.”


  • Lemon myrtle stock
  • 250ml (1 cup) organic chicken stock
  • 125ml (1/2 cup) Riesling
  • 4 lemon myrtle leaves or 1 lemongrass stem bruised
  • salt and pepper
  • 1 tbsp butter
  • 1 tbsp flour
  • 60ml (1/4 cup) Brookfarm Macadamia Oil infused with Lemon Myrtle
  • 1tsp chopped garlic
  • 16 large green king prawns, shelled and deveined, tails left intact
  • 100ml (1/3 cup + 1 tbsp) Riesling  – extra salt to taste
  • 2 tbsp sour cream (optional)
  • 1 spring onion, finely chopped


  • To make the lemon myrtle stock, bring the chicken stock, wine, myrtle leaves and seasoning to a simmer in a saucepan. Add sea salt to taste. Simmer for 10 minutes.
  • Melt the butter and mix with the flour until smooth. Gradually whisk in the lemon myrtle stock until the liquid has a thick pouring consistency. Strain to remove any lumps and stand at room temperature.
  • Heat the oil in a fry pan over medium-hot heat. Add the garlic and prawns and cook for 2 minutes. Add extra Riesling, lemon myrtle stock, season and return to a simmer. Add the sour cream and spring onions. Heat through gently and serve immediately with green vegetables or steamed rice.
Myrtle King Prawns
Myrtle Lemon Oil

Brookfarm Products Used


Posted on

February 10, 2016

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