2 cups Survivor Chardonnay
2 small onions (minced)
3 Tbsp butter
salt (to taste)
1/4 tsp cayenne (or to taste)
500g medium prawns
1/2 cup heavy cream
Combine wine, onions, 2 tablespoons butter, a large pinch of salt and cayenne pepper in a large frying pan. Bring to a boil over high heat, turn heat down and simmer until the wine is reduced to about 1/2 cup, about 10 minutes.
While sauce reduces, peel and butterfly prawns.
When sauce is reduced, add prawns to frying pan and cook, stirring occasionally, until cooked through, about 3 minutes.
Stir in remaining butter and cream and stir until heated through. Add more salt and cayenne pepper as desired.
Divide prawns among plates, spoon sauce over the top, garnish with parsley and serve.
Cooking time: 30 minutes
Pairs well with Survivor Wild Yeast Chardonnay.