Crisp, golden pangrattato meets sweet, juicy prawns in this elegant dish. Quick to prepare yet impressive on the table, it’s perfect for dining with friends and family.

Serves 4

• 1 cup (70g) fresh breadcrumbs 
• 1–2 handfuls flat-leaf parsley, plus extra to garnish 
• Pinch of sea salt flakes 
• 1 long red chilli (or bird’s eye for extra heat) 
• ½ garlic clove, peeled 
• 1–2 strips lemon rind 
• 2 tbsp extra virgin olive oil, plus extra for drizzling 
• 12 uncooked tiger prawns, halved lengthways 
• Lemon wedges, to serve 

1. Make the pangrattato – Blitz breadcrumbs, parsley, salt, chilli, garlic, lemon rind, and olive oil in a food processor until just combined. 
2. Prepare the prawns – Halve lengthways and top each with the breadcrumb mixture, pressing gently so it sticks. 
3. Cook – Heat a skillet until hot (test with a droplet of water). Add prawns, drizzle with olive oil, and sear 2–3 mins each side until golden. 
4. Serve – Garnish with fresh parsley and lemon wedges.