Recipe courtesy of Steve Myddleton and Paul Fenton

Bonzai Prawns

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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2 cups julienned Bermuda red onions

2 cups diced tomatoes

6 cloves garlic, minced (2 tablespoons)

1/4 cup chopped fresh Italian flat-leaf parsley, plus sprigs for serving

Salt and freshly ground black pepper

4 tablespoons sweet butter (unsalted)

1 cup white wine

6 cups cooked basmati rice

Wild rice and whole grains added to mixture as per personal preference

16 to 24 prawns, peeled and deveined

Pineapple brochette, for serving

Lemon, for serving


  1. Saute the onions, tomatoes, garlic, flat leaf parsley, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns and saute for 30 seconds. Add white wine, cover for 2 minutes. 
  2. Lay bed of rice and grains on plate in small mound. Arrange prawns towards the center of the mound with tails out. Put 1/4 of butter sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat-leaf parsley and lemon.