Cheesy prawns


With prawns still being very plentiful, this week’s recipe is a stunner.  If you like an “Asian” flavor to it, use coriander as the garnish.

One important feature with all prawn dishes is not to overcook, otherwise the prawns, especially the smaller ones, will get very tough and rubbery.

It is also suggested that you remove shells, heads and tails and de-vein the prawns before cooking, although some people like the tails left on (and Thais can eat every part of them).

Ingredients Serves 4
Prawn 24 large
Garlic, chopped 2 cloves
Onions, diced ½ cup
Tomatoes, peeled and diced 2 large
Olive oil 2 tbspns
Bread crumbs ½ cup
White wine ½ cup
Lemon juice 2 tspns
Salt & pepper
Chopped coriander
Parmesan cheese grated ½ cup

Cooking Method

In a large skillet, sauté onions and garlic in olive oil until golden.  Add the prawns and sauté for 2 minutes, then add white wine, tomatoes and lemon juice and sauté for 5 more minutes, constantly moving the skillet.

Now add salt and pepper to taste, then add bread crumbs and cheese and sauté for 2 more minutes.

Serve over a bed of rice or noodles and sprinkle with the chopped coriander.