A seafood snack that’s ready in ten. This dish lends itself to plenty of tasty variations – try honey, soy and orange zest instead of the lemon and parsley combo, or swap your prawns for scampi and enjoy the deluxe dining.
SKILL LEVEL: EASY
- 1 cup(70 g) fresh breadcrumbs
- 1–2 handfuls flat-leaf parsley leaves, plus extra to serve
- pinch of salt flakes
- 1long red chilli (or bird’s eye, if you like it hot!)
- ½ clove garlic, peeled
- 1–2small strips lemon rind
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 12uncooked tiger prawns
- lemon wedges, to serve
- Turn on the grill function in your oven. Line a baking tray with baking paper.
- Place the breadcrumbs, parsley, salt, chilli, garlic, lemon rind and olive oil in a food processor and blitz for 6–10 seconds or until combined.
- Cut the prawns in half lengthways and top each half with a bit of the breadcrumb mixture. Press gently with your hands to ensure the coating adheres to the prawn halves. Place the prawns on the prepared tray and drizzle a little more olive oil on top, then grill for 2–3 minutes or until golden.
- Serve hot with lemon wedges and a generous handful of parsley leaves.
- You can replace the tiger prawns with scampi, for a more extravagant version of this delightful dish.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.