A seafood snack that's ready in ten. This dish lends itself to plenty of tasty variations – try honey, soy and orange zest instead of the lemon and parsley combo, or swap your prawns for scampi and enjoy the deluxe dining.






Skill level

Average: 3.4 (62 votes)


  • 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


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.


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.



• You can replace the tiger prawns with scampi, for a more extravagant version of this delightful dish.


This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes. Tune in at 8pm, Thursday 27 November on SBS ONE.