Lupin, Lemon and Parsley Encrusted Prawns on a bed of Garlic Lupin Puree

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 15 mins

Cooking time: 15 mins


  • 2 cups Lupin Flake
  • zest and juice of one lemon
  • 2 eggs lightly beaten
  • 16 Large Raw King Tiger Prawns peeled & deveined, butterflied with tail left on
  • 1/2 cup finely chopped parsley
  • 1 cup plain flour for dusting prawns
  • 4 garlic cloves crushed
  • 6 tbsp white wine vinegar
  • 1 medium potato cooked (microwaved with skin on)
  • 6 tbsp extra virgin Olive Oil
  • 1/2 tsp Vegeta stock
  • 1/2 tsp salt (optional)
  • 1/4 cup of water
  • Oil for shallow frying


  1. Combine 1 cup of the lupin flake, lemon zest, parley and salt pepper to taste in a shallow tray
  2. Dust prawns in flour, then dip in the lightly beaten egg, followed by rolling the prawn in the lupin flake & parsley to coat lightly. Allow the prawn to sit for a minimum of 10 mins in the fridge whilst making the lupin puree. (longer is better).
  3. Place the remaining 1 cup of Lupin flake in plenty of boiling water (approx. 3 Ltr) and boil for about 2 – 3 minutes, drain (using a fine sieve) and place in a food processor with garlic, white wine, 1/4 cup water, salt, vegeta and blend
  4. Peel the cooked potato and while still hot grate on a box grater. Add ¾ of the grated hot potato to the food processor with the lupin and garlic puree and blend until smooth
  5. Add the olive oil a drizzle at a time while still blending to create a nice smooth emulsion
  6. Shallow fry the lupin coated prawns in oil until light golden colour
  7. Squeeze lemon juice over the hot prawns, and serve on a bed of the warm Lupin Garlic puree.

Additional information/tips

Serve the prawns with steamed green beans, lemon wedges and a potato drizzled with the garlic puree.
Depending on preference the puree can be thickened further by the addition of the rest of the potato or thinned out further with the addition of a little more water.

View another Recipe

Adai: Mixed Lentil Indian Bread

Anytime Cannellini, Kale and Chorizo

Apple and Cinnamon Chickpea Cake

BARA Nepalese Lentil Patties

Beetroot Hummus

Black Bean and Mushroom Tacos with Tomato and Lime Salsa

Black Beluga Lentil Salad

Cauliflower Dhal

Chicken, Pumpkin and Chickpea Modern Pilaf

Chicken Soup with Kidney Beans & Coriander

Chickpea and Coconut Pudding

Chickpea Brownies

Chickpea, Pumpkin, Leek and Feta Burgers

Chickpea, Split pea and Black Pea Waffle with Medely Tomatoes and Local Yogurt

Choc Mocha Layer Cake with Marshmallow-‘Cream’ Frosting (egg & dairy free) and Honey Lentil Toffee

Chocolate Brownie

Curried Chickpea Stacks

Dorper Lamb in Lupin and Za’tar Crust with Sweet Potato and Lupin Salad Moroccan Flavours (Gluten free)

Eggplant, Lentil and Pomegranate Casserole

French Lentil Bolognaise

Fresh Lentil Mango Quinoa

Golden Lentil Soup with Crunchy Chickpeas

Green Lentil Salad

Healthy Nachos


Indian-style Lentil Cottage Pie

Jalapeno and Lime Hummus

Lemony Lentil and Coriander Rice Paper Rolls

Lentil and Lamb Soup

Lentil Balls with Tagliatelle, Greens and Lemon Pesto

Lentil, Brussels Sprout and Macadamia Salad with Crispy Jerusalem Artichoke Chips

Lentil Cakes

Lentil Cakes

Lentil Goulash Soup

Lentil Moussaka

Lentil Nut Patties (vegan and low FODMAP)

Lentil San Choy Bau

Lentil Soup

Lupenta, Tomato , Coconut Chutney

Lupin Brownies

Lupin, Lemon and Parsley Encrusted Prawns on a bed of Garlic Lupin Puree

Mallee Smashed Chickpea & Horseradish Combo

Mamie’s Lentils

Middle Eastern Chickpea and Lentil Tagine

Mighty Moroccan Lentil sliders

Mushroom and Bean Burgers

Pazuki Soup (Adzuki Bean and Smoked Pork Soup

Peanut Butter Bean Brownies

Quinoa, Black Lentil & Roasted Barley Salad with Chickpeas, Cauliflower, Brussels sprouts and Pomegranate in Apple Cider Vinegar

Red Curry Lentil Bites

Red Lentil & Ratatouille Pie

Red Lentil Spaghetti Sauce

Red Velvet Brownies

Rustic Lentil, Lamb & Red Wine Pie

Salty Gooey Bean, Peanut Butter and Jelly Blondies

Spicy Lentil Cake

Spicy Lentil Soup

Spicy Lentil Stuffed Tomatoes

Split Green Pea Soup with Scallops, Bacon, Quinoa & Black Lentil Parmesan Crisps

Split Green Peas Curry

Thai-roasted Pumpkin, Lentil & Ricotta Parcels.

The Pulse Stew

Tomato Lentils

Tradies’ Crispy Egg Loaf

Veal Shank with Braised Mixed Pulses, Pickled Radish and Wilted Kale