Gratinated butterflied prawns with tuna in creamy, white wine sauce.

Prawns Thermidore


10 large prawns, back slit and butterflied

2 tablespoons butter

2 tablespoons chopped onions

2 tablespoons all purpose flour

1 cup milk

¼ cup heavy cream

1 – 184 grams Century Tuna Chunks in Water, drained

2 tablespoons white wine

2 teaspoons prepared mustard

¼ cup chopped spring onions

1 teaspoon salt

¼ teaspoon white pepper

¼ cup grated cheddar cheese

1 teaspoon paprika


Gently scoop out the prawn meat from the shell. Cut meat into small pieces. Set aside.

In a saucepan, melt butter, sauté onions until soft. Add prawn meat and cook until pink. Add flour, mix well. Cook until fine bubbles appear. Gradually, add milk, stirring constantly to prevent lumps. Add tuna, wine, mustard, spring onions and cream. Season with salt and pepper.

Stuff prawn shells with prepared filling. Top with cheese and sprinkle with paprika. Broil in a hot oven for 20 minutes. Serve with rice or mashed potatoes.

Makes 10 servings.

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