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
Nutrition per serving
- kcal 181
- fat 6g
- saturates 1g
- carbs 10g
- sugars 1g
- fibre 0g
- protein 21g
- salt 0.7g
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
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.
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.
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.