Prawns Gratin with Pangrattato

Prawns Gratin with Pangrattato

Make the most of the last days of summer with this delicious prawn gratin!

Cooked with love by @silviacollocaofficial and made with the Essteele Per Amore Skillet


  • 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!)
  • 1/2 clove garlic, peeled
  • 1–2 small strips lemon rind
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 12 uncooked tiger prawns
  • lemon wedges, to serve


  1. Turn on the grill function in your oven.
  2. 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.
  3. 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.
  4. Place the prawns on a pan and drizzle a little more olive oil on top, then grill for 2–3 minutes or until golden.
  5. Serve hot with lemon wedges and a generous handful of parsley leaves.
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