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Italian baked prawns with chilli and saffron

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

A beautiful golden and crunchy winter recipe. Serve it with rustic bread and share it with friends.

Italian baked prawns with chilli and saffron

 ¼ cup olive oil, plus extra for drizzling
 3 cloves garlic, finely chopped
 3 shallots, finely chopped
 3 large ripe tomatoes, peeled and roughly chopped
 1 tsp saffron
 1 tsp sea salt
 200 ml dry white wine
 1 tbsp tomato paste
 12 large green king prawns
 ½ cup fresh bread crumbs
 1 tsp chilli flakes
 1 tbsp finely grated lemon zest
 2 tbsp finely chopped parsley
 Freshly cracked black pepper

Heat oil in a large skillet over medium high heat and cook onions and garlic for 2-3 minutes or until golden.


Add tomatoes and cook for 2-3 minutes or until softened.


Add saffron, salt, white wine and tomato paste and stir to combine.


Preheat oven to 220 C.


Nestle the prawns into the tomato sauce in a single layer. Sprinkle with breadcrumbs, chilli and lemon zest and drizzle with extra olive oil.


Roast for 15- 20 minutes or until prawns are cooked and the crumbs are golden and crunchy. Serve sprinkled with fresh parsley and a good grind of black pepper.

Serves 4.