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.
