The real magic of a meal is often found in the story behind the ingredients. I first whipped up this version of fresh prawns and tabbouleh in the galley of my van while parked up at Lathus-Saint-Rémy, France. It was the 14th of July 2023 (Bastille Day), and I was midway through a long, beautiful trek from my home in Andalucía up to Nantes.

The soul of this dish, however, came from a stop just before I reached Lathus-Saint-Rémy. I had visited my friend Manu at his home in the Limousin, and he’d been kind enough to let me help myself to his thriving herb garden. I left with handfuls of the most fragrant flat-leaf parsley and mint I’ve ever come across. Bundled into the van, those herbs became the heart of this tabbouleh.

A Bastille Day treat: Fresh prawns with tabbouleh, prepared in the van at Lathus-Saint-Rémy with herbs from the Limousin.

Whether you are overlooking the olive groves in Spain or parked in a quiet French village, this is the ultimate resourceful campervan supper—minimal heat is required, but maximum flavour.

The Secret to Perfect Prawns

The key here is speed. Fresh prawns only need a couple of minutes in the pan to turn from translucent to a perfect, opaque pink. I like to flash-fry mine with a little garlic and a hint of chilli to provide a warm, spicy counterpoint to the cool, lemon-heavy tabbouleh.

Ingredients for fresh prawns with tabbouleh

• 150g fresh prawns (peeled and deveined)

• 1 tablespoon olive oil

• 1 garlic clove, minced

• A pinch of dried chilli flakes (optional)

• For the tabbouleh: 50g bulgur wheat, a large bunch of flat-leaf parsley (finely chopped), 2 tomatoes (seeded and diced), 1 small cucumber (diced), juice of 1 lemon, 2 tablespoons extra virgin olive oil, salt and pepper.

Method

1. Prepare the Tabbouleh: Soak the bulgur wheat in boiling water for about 15 minutes, then drain thoroughly. In a large bowl, mix the bulgur with the chopped parsley (from Manu's garden if you're lucky!), tomatoes, cucumber, lemon juice, and oil. Season to taste and set aside to let the flavours marry.

2. Sizzle the Prawns: Heat the olive oil in a small pan over medium-high heat. Add the minced garlic and chilli flakes, cooking for just 30 seconds until fragrant—be careful not to burn the garlic.

3. Flash Fry: Add the prawns to the pan. Cook for 1–2 minutes per side until they are pink, curled, and just cooked through.

4. Serve: Pile the fresh, zesty tabbouleh onto a plate and top with the warm, garlicky prawns. Garnish with an extra wedge of lemon and a sprig of mint.

This recipe is part of my Inland Fish & Seafood Hub — a constantly growing collection of resourceful seafood dishes prepared 160km from the coast in rural Andalucía.

Wonky photos, proper food, genuine adventures — The Flexible Chef