The Grand Tour Story
The Grand Tour continues south along Croatia's Dalmatian Coast where fishing boats drift gently in ancient
stone harbours and every waterfront konoba seems to have a charcoal grill burning from lunchtime until well
after sunset. The day's catch lands straight onto the menu, garlic is treated like a national treasure, and olive oil
flows almost as freely as the local wine.
We stop in a tiny harbour just outside Šibenik, where an old fisherman called Ante quietly tells us, "Fresh prawns
don't need showing off."
He was absolutely right.
Sweet king prawns, crispy rosemary potatoes, roasted garlic and bright lemon come together in one tray that's
simple, rustic and unmistakably Adriatic.
You’ll Need
For the Potatoes
500g baby potatoes, halved
2 tbsp extra virgin olive oil
1 tsp sea salt
½ tsp cracked black pepper
1 tsp dried rosemary
1 tsp smoked paprika
For the Prawns
300g raw king prawns, peeled
4 garlic cloves, thinly sliced
1 tbsp extra virgin olive oil
Juice of 1 lemon
½ tsp chilli flakes
1 tsp smoked paprika
Sea salt
Black pepper
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but dangerous
Crumbled feta
Warm crusty bread
Ajvar
Cold Croatian lager
Method
Preheat your air fryer to 200°C.
Toss the potatoes with the olive oil, rosemary, smoked paprika, sea salt and black pepper until evenly coated.
Place the potatoes into the air fryer basket in a single layer.
Air fry for 16 minutes, shaking halfway through, until they're turning golden and crisp.
Meanwhile, combine the prawns with the olive oil, sliced garlic, lemon juice, chilli flakes, smoked paprika, sea salt
and black pepper.
Once the potatoes are nearly cooked, add the prawns directly over the potatoes.
Air fry for 6–8 minutes, gently shaking once, until the prawns are pink, juicy and lightly caramelised while the
garlic turns beautifully golden.
Finish with plenty of chopped parsley and fresh lemon wedges.
Serve immediately with crusty bread for mopping up every drop of the garlic and lemon oil.