Ingredients

• 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

Directions

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.