ALive and Cooking

Click here to print

Close this window


Herbed Caper Prawns


(Serves 2-4)
200g raw prawn tails
25g unsalted butter
1 clove of garlic, finely chopped
2 sage leaves
1tbsp tarragon
1 tbsp dill
10 capers, finely chopped
2/3 glass of white wine
Splash olive oil



Heat half the butter and the olive in a fry pan and cook the prawns until they start to turn pink, then remove from the pan.
Add the rest of the butter and splash of oil to the fry pan and toss in the garlic, capers and herbs and cook for 1 minute, return the prawns to the pan and pour in the wine.
Cook rapidly for 2-3 minutes then serve with pea and capsicum salsa.

Pea & Capsicum Salsa
10 snow peas, finely sliced
2 cheeks of red capsicum, finely sliced
1 spring onion, finely sliced
3 tsp of caper vinegar
Splash olive oil

Combine and massage all of the above ingredients together.





Herbed Caper Prawns