Crispy Prawns with Lemon Myrtle – Long Distance Herby Loveliness

I think many of us, regardless of whether we’ve been blogging for months or years, will understand the friendships that can grow up through the connections we’ve made via our blogs. People leave lovely comments, ideas, share in the ups and downs of whatever we choose to discuss on our blogs. Some very kind folk go as far as sharing gifts and giveaways, allowing us the opportunity to try something from their country which we otherwise would never have come across.

Herbs (2)

Recently the lovely Margot over at Gather and Graze hosted a giveaway of some herbs from her home country of Australia, Lemon Myrtle and Wattleseed. Have you heard of them? I certainly hadn’t. Lemon Myrtle is (and I’m quoting from the packet here) “a fragrant Australian native plant which bears leaves with an intense lemon fragrance”. The packet of ground lemon myrtle really does explode with a beautiful refreshing lemony aroma.

The Wattleseed (which is roasted and ground) comes from the seeds of a species of Australian native acacia which have a roasted coffee-like aroma. It works beautifully with chocolate, and I’ll soon be sharing a recipe with you.

If you can’t get hold of Ground Lemon Myrtle (and I’m guessing a lot of you can’t), I’d suggest substituting the same quantity of finely grated lemon zest. I know it won’t be quite the same, but perhaps a good approximation.

Myrtle Prawns (2)

The recipe comes from the packet sent to me (thanks again Margot!) and I served it with a salad and a lemon vinaigrette as a starter. I did change the quantities from the original recipe as I scaled the recipe down a little.

Ingredients (to serve 4 as a starter)

  • 16 large peeled and deveined langoustines
  • ½ cup of rice flour (use plain flour otherwise, but the rice flour does give a wonderful crunch)
  • ¾ tablespoon of ground lemon myrtle
  • ¾ teaspoon of smoked paprika (I used pimentón)
  • A pinch of chilli powder
  • Salt
  • ½ cup of cooking oil (I used olive oil)
  • 2 fresh chillies finely chopped

Mix the flour with the spices and toss the prawns in the mixture. Heat the oil over a high heat and cook the prawns quickly (they probably only need a minute or so on each side) until they have turned pink and crispy.

Drain on kitchen paper, sprinkle with salt and add the fresh chilli. Enjoy!

To see how Margot used her Lemon Myrtle, hop on over and check out her delicious Australian Apple Crumble recipe!


46 thoughts on “Crispy Prawns with Lemon Myrtle – Long Distance Herby Loveliness

    1. Ha ha – you should see what we ate for main course – beef ribs (they were enormous!). I could have eaten more prawns but I knew what was coming up next 🙂

    1. I expect there’s someone, somewhere in England that sells it but unless you know about something, you wouldn’t be able to search it out! I bought what I had left to Spain and shared with a pal….!

      1. I’m sure there’s some in London – there are plenty of Australians and Australian chefs. It looks like they sell it in Alara on Marchmont Street, almost next to my dentist 😉

  1. Gotta love the blog love. What wonderful and intriguing spices! Love seeing new things I wouldn’t ordinarily get at home and yes, the friendships built are wonderful!
    Now if we could just get to visit with each other!
    Have a beautiful day Tanya.
    🙂 Mandy xo

  2. Love this plate! Langoustines are something I adore and summed up with your ingredients must be absolutely super!
    As for making friends with other bloggers it would be lovely to meet each other , of course!

  3. I am an Aussie and I have managed to go half a century without tasting Lemon Myrtle. I wonder if lemon grass would make a good sub? Your tubes of the sea look wonderful Ms Chica. Glad you liked the myrtle 🙂

  4. You have put the biggest smile of the day on my face by using our ‘bush tucker’!! Lemon myrtle is one of my favourite tropically sourced Australian herbs and ‘Herbies’ is probably the most respected spices/herbs firm Down Under. And yes, they do mail order all over the world. One item to look for are their specialist boxes and I am certain there is an Australian one with all the recipes needed! Also by just wandering over their on line pages one can learn one hell of a lot of great cooking!!! Lovely recipe this – must put in my own menu order 🙂 !

    1. Oh good – it’s always great to learn about something new and I was really impressed by the quality, the flavour and the fact that I was trying something so very different (to me, at least!) for the first time at my ripe old-ish age J

  5. Yay! I’m so pleased you enjoyed using the lemon myrtle Tanya! Thank you so much for your very kind words and also for posting this recipe. It sounds totally delicious with the crispy rice flour coating… not sure why I haven’t already tried it out for myself! 😉 I look forward to hearing your thoughts on the wattleseed – they may take a little more getting used to than the lemon myrtle… quite different from anything else out there. Cheers, Margot.xx

    1. It was such a delicious and easy dish to cook, and I’m looking forward to using the wattleseed. Am back in Spain and have shared a little of each with a neighbour who also enjoys to cook, so the herbs are becoming very international with all their travels! Once I’m back in the UK I’m going to order some other things from them. I wrote to the company to say how much I enjoyed their products and both Ian and Liz Hemphill wrote to me to say thank you. Says a lot about a company when the owners take the time to acknowledge their “customers”! Most impressive.

  6. Mmmhh I love anything fried and spicy! I will have to try rice flour sometime, didn’t know it was so crispy. Enjoy your time in Spain and try to extend it some more haha! 4 weeks is too short!

  7. hmmmm, definitely tasty shrimp dishes once with the scent of lemon makes the appetite I peaked, do you think the fish in addition to shrimp can use this recipe ?

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