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Barbecued prawns with rosé butter sauce

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Create the best long lunch with our barbecued prawns with rosé butter sauce recipe. A delicious combination of flavours that everyone will be talking about.

  • Serves8
  • Cook time10 minutes
  • Prep time15 minutes
Barbecued prawns with rosé butter sauce


  • 1 cup (250ml) dry rosé wine
  • 1 lemon, zest finely grated, juiced
  • 1 tbs crushed garlic
  • 150g unsalted butter, cut into cubes
  • 1 tbs olive oil
  • 16 raw tiger prawns, split lengthways, shells intact, deveined
  • 1 tbs chopped fresh tarragon or chives

Nutritional information

Per serve: Energy: 911kJ/218 Cals (10%), Protein: 8g (16%), Fat: 18g (26%), Sat Fat: 11g (46%), Carb: 1g (0%), Sugar: 1g (1%), Dietary Fibre: 1g (3%), Sodium: 195mg (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for high heat.
  2. Step 2

    In a small saucepan over medium-high heat, bring wine, lemon zest, juice and garlic to a boil. Boil mixture for 8 mins or until reduced to ¼ cup (60ml). Remove from heat and strain sauce into another small saucepan off the heat. Vigorously whisk butter into sauce to blend well and emulsify. Season sauce generously with salt. Keep sauce in a warm place.
  3. Step 3

    Meanwhile, brush oil over prawns and season with salt. Barbecue prawns, cut-side down, for 2 mins or until char marks form. Turn prawns over, brush with some sauce and cook for 1 min or until almost opaque throughout.
  4. Step 4

    Arrange prawns on a platter. Spoon more sauce over and top with herbs.