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Amalfi-style prawns

This light, summery recipe is inspired by reader Alba Carbonaro Johnson's trips to Italy's Amalfi coast

  • Prep: 15 mins
    Cook: 5 mins
    Plus marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 181
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 1
  • Protein 21
  • Fat 6
  • Fibre 0
  • Salt 0.7

Nutrition per serving

  • Calories 181
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 1
  • Protein 21
  • Fat 6
  • Fibre 0
  • Salt 0.7

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely crushed
  • 12-16 mint leaves, chopped
  • 450g raw, peeled prawns
  • 50g dry breadcrumbs
  • lemon wedges, to serve

Method

  1. Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.

  2. Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.

  3. Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.

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