Take a large shallow dish. Measure out the turmeric and chilli powder and add to the dish. Crush the garlic in a garlic crusher and add to the spices. Mix together.
Rest a sieve over another bowl, then tip in the prawns (this will help to get rid of any liquid), then add the prawns to the spices and stir to coat.
Put the semolina into another shallow dish, add the prawns and mix to coat in the semolina. Get a baking tray covered with crumpled kitchen paper ready to put the prawns on when cooked.
Now they’re ready to cook, kids will need to get an adult to do this for you. Take a large frying pan, pour in a 2cm depth of sunflower oil and heat it gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are pale golden. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.
Meanwhile, cut the lemon into 6 wedges. Fill a bowl with cold water, plunge the radishes and their leaves in and clean off any dirt. Serve the prawns with a wedge of lemon and a crunchy radish or two.