Herbed Prawns with Asparagus

Serves: Four

Prep: 15 min

Cooking: 15 min

Herbed prawns are a lovely and easy start to any dinner.


  • 8 or 12 (about 300gm) large shelled raw prawns
  • 250ml Australian pale ale
  • Bunch (about 170gm) asparagus spears
  • 3 cloves garlic, minced
  • 3 tsp. dried rosemary
  • 3 tsp. dried basil
  • 3 tsp. smoked paprika
  • 1 tsp. salt
  • 1 large pinch black pepper
  • Butter for frying (about 50gm)
  • A few sprigs of fresh parsley


  1. Grind together rosemary, basil, paprika, salt, and pepper with mortar and pestle or with spice grinder.
  2. Put the spices, ale, and prawns into a container and marinate for at least an hour in refrigerator.
  3. Melt half the butter in pan, or on grill, and gently fry asparagus until it turns a rich green colour. Remove and set aside.
  4. Wipe pan clean and add remaining butter.
  5. Remove prawns from marinade, and fry for a couple of minutes each side, until they turn completely opaque.
  6. Serve the asparagus with the prawns on top and a sprinkle of chopped parsley.

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