Ingredients:

• 600gm peeled and deveined king prawns’ tail on
• 2tbsp unsalted butter, melted
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp paprika
• ½ tsp Italian herbs
• ½ tsp salt
• ¼ tsp black pepper

For the Parmesan Topping

• ½ cup Parmesan cheese, grated
• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp parsley, chopped fresh
• ¼ tsp garlic powder
• Lemon wedges

Method:

Pre heat oven to 200C. Lightly grease a baking dish or cast-iron skillet.
In a large bowl, combine the melted butter, olive oil, garlic, paprika, Italian herds, salt & pepper.
Add prawn and toss until evenly coated.

Arrange prawns in a single layer in the prepared baking dish.

In a separate bowl, mix together the Parmesan cheese, panko breadcrumbs, melted butter, parsley and garlic powder.
Sprinkle the crumb mixture over the prawns and bake for 12 to 15mins until prawns turn pink.

Place under a griller for 1-2 minutes until topping is golden brown and crispy.
Serve with fresh parsley, lemon wedges and crusty bread.


Recipe and photo by: Kathryn Thompson.