serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 cup (70 g) fresh breadcrumbs
- 1–2 handfuls flat-leaf parsley leaves, plus extra to serve
- pinch of salt flakes
- 1 long red chilli (or bird’s eye, if you like it hot!)
- ½ clove garlic, peeled
- 1–2 small strips lemon rind
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 12 uncooked tiger prawns
- lemon wedges, to serve
Instructions
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.
Note
• You can replace the tiger prawns with scampi, for a more extravagant version of this delightful dish.
This recipe is from . To find out more , check out the , or scroll through Silvia's . Tune in at 8pm, Thursday 27 November on SBS ONE.
Cook's Notes
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.