Prawn gratin
Prawn gratin
INGREDIENTS
1 cup (70g) fresh breadcrumbs
1-2 handfuls of flat-leaf parsley leaves
1 long red chilli, seeds removed, finely chopped
1/2 garlic clove, peeled
2 tsp finely grated lemon zest
2 tbs extra virgin olive oil, plus extra to drizzle
12 green tiger prawns peeled (tails intact), deveined, split lengthways
Lemon wedges, to serve
METHOD
1. Turn on the grill function in your oven. Line 2 baking trays with baking paper.
2. Place the breadcrumbs, parsley, chilli, garlic, lemon zest, olive oil and a pinch of salt in a food processor and whiz for 6-10 seconds until combined.
3. Top each prawn with a little 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 3-4 minutes or until cooked through and golden. Serve hot with lemon wedges.
1-2 handfuls of flat-leaf parsley leaves
1 long red chilli, seeds removed, finely chopped
1/2 garlic clove, peeled
2 tsp finely grated lemon zest
2 tbs extra virgin olive oil, plus extra to drizzle
12 green tiger prawns peeled (tails intact), deveined, split lengthways
Lemon wedges, to serve
2. Place the breadcrumbs, parsley, chilli, garlic, lemon zest, olive oil and a pinch of salt in a food processor and whiz for 6-10 seconds until combined.
3. Top each prawn with a little 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 3-4 minutes or until cooked through and golden. Serve hot with lemon wedges.
Made in Italy, shot by @chris_chen_ 
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