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Aussie prawns with herby pan juices


  • 1kg Australian tiger prawns, peeled and tails left on
  • 1/2 cup semolina
  • 3 tbsp. grapeseed oil
  • 1 tsp salt
  • Handful of parsley, chopped
  • Handful of dill, roughly chopped
  • Handful of mint, roughly chopped
  • 2 tbsp. capers, roughly chopped
  • 1 shallot, finely diced
  • Zest and juice of 1 lemon


Preheat a large non stick fry pan over medium high heat and let the pan come to temperature for a few minutes.

Meanwhile dust the prawns in the semolina and add the oil to the pan.

Cook the prawns for 3-4 minutes or until they are cooked through and the semolina crust is golden brown.

Transfer the prawns to a serving plate before turning down the heat on the pan.

Add the good knob of butter to the pan followed by the shallot and cook for 2 minutes until fragrant and translucent.

Add the herbs and capers and cook for a further minute before removing from the heat and adding the lemon juice and zest.

Add a pinch of sea salt and some freshly cracked white pepper then drizzle over the prawns and enjoy.