Make the most of the last days of summer with this delicious prawn gratin!
Cooked with love by @silviacollocaofficial and made with the Essteele Per Amore Chefs Pan
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!)
- 1/2 clove garlic, peeled
- 1–2 small strips lemon rind
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 12 uncooked tiger prawns
- lemon wedges, to serve
Method:
- 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.
- Preheat your skillet properly (always to the ‘water droplet’ test, to ensure the pan is hot enough)
- Place the prawns in the pan and drizzle a little more olive oil on top, sear each side for 2–3 minutes or until golden.
- Serve hot with lemon wedges and a generous handful of parsley leave
