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King prawns are the larger version of the little prawns you see in a prawn cocktail and have a slightly stronger taste.  It also means they are great to add to dishes with sauces as they can hold their own against stronger flavours.  In this dish, Robert made a light meal for lunch with a creamy, garlic taste and served it with a ciabatta roll.

The king prawns

In this dish, we used cooked and peeled king prawns.  The reason for this is simple – buying the uncooked ones is fine but catching the cooking levels just right can be tricky.  Undercooked and you are facing food poisoning but overcooked and they become very rubbery.  So for simplicity, I usually buy the pre-cooked variety and then they can be eaten hot or cold.

We used a ciabatta panini roll for the dish but really, you could use anything.  French stick is typically called bruschetta when it is coated with oil and toasted or you could use a ciabatta roll.  In fact, you could even use a flatbread if you prefer them.  And if you are fussy like me, you can serve the prawns to the side of the bread (and them dip the bread into the sauce!)

We used garlic flavoured olive oil on the bread and normal olive oil for the actual dish.  You can swap these around or just use one or the other if you prefer.  And you can use garlic puree if you don’t have fresh garlic, just cook it a bit less.


If you want to drop the bread, you could also serve this dish with a fine pasta such as angel hair or even spaghetti.  Just make a little more sauce to ensure there is enough to coat the pasta.  And there’s no requirements to use king prawns – you can go bigger or smaller if you want and the recipe will work pretty much the same!

King Prawns in Garlic Cream Sauce with Ciabatta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Main Dish
Cuisine: Fish Dishes
Servings: 2 people
Author: angelatempest
  • 150 g king prawns cooked and peeled
  • 150 ml double cream
  • 3 cloves garlic diced
  • 3 strands fresh chives diced
  • garlic olive oil
  • oilve oil
  • 1 tsp plain flour
  • 1 knob butter
  • salt & pepper
  • 1 panini
For the bread
  1. Cook the panini in the oven for 5 mins until warmed through

  2. Drizzle with garlic olive oil, chives, parsley and salt and pepper

  3. Toast under grill

For the prawns and sauce
  1. Take a frying pan, add the butter and put on high heat

  2. Add fresh diced garlic and heat for one minute, careful not to burn

  3. Add flour then keep stirring to combine

  4. Add cream, parsley and chives then stir to combine

  5. Keep on a low heat until the bread is ready then add the prawns, heat for 1 minute