Project Description

Prawns  in Lemon Grass Broth

Prawns in Lemon Grass Broth is based on a recipe presented many years ago at  Brisbane Masterclass, an annual weekend gourmet gab fest, but I serve it hot, not cold as originally intended.

Serves: 4-6
Preparation time: 10 minutes
Cooking time: 10 minutes


1 litre (2 pints) chicken consomme or clear chicken stock
2 stems lemon grass, sliced into rounds
4 kaffir lime leaves
8 black peppercorns
1 sprig of mint
24 green medium king prawns, peeled and deveined


  1. Bring stock to the boil in a large saucepan over medium heat, with all the flavouring ingredients, except prawns.
  2. Reduce heat to a simmer and add prawns.
  3. Poach for 2-3 minutes, or until prawns are just cooked through and opaque.
  4. Serve immediately in bowls with some of the broth.

Wine: Choose a semillon for a sensational pairing.

Recipe from Lyndey Milan. the Best Collection (New Holland 2009 and 2013)

Related Recipes: Low Fat Prawn Laksa

Prawns with Cumin & Garlic Butter