Grilled garlic prawns

Crumbs, parsley and a whisper of garlic keep these prawns tender and juicy.


These are not the feistily sizzling garlic-smothered prawns you see (and hear, and smell) in restaurants. Nor are they fiercely garlicky. They are, however, the tenderest prawns you will ever eat, scantily cloaked in crumbs and parsley. This is based on the Venetian way with prawns, which is to say you must do barely anything to them to make them sing. Just a few, perfectly chosen ingredients that work together in a way that might surprise you. You aren’t after a thick, crunchy crust, so a restrained hand will work in your favour. If you’re grilling using the overhead grill in your stove, make sure it’s up to full heat – and I mean full heat. The cooking is fast, fast, fast. You can also crank up the barbecue for these but be vigilant and do not take your eyes off them for a second.

Grilled garlic prawns

For 2, as a starter.

8 medium prawns: raw, deveined and peeled, tails attached
1 teaspoon olive oil
1 teaspoon vegetable oil
1 tablespoon panko or fresh breadcrumbs
1 tablespoon parsley, finely chopped
1 clove garlic
sea salt flakes
freshly ground black pepper
lemon, to serve

Pat the prawns dry with a paper towel and place them in a bowl.

Add the vegetable oil and olive oil. All you need is a very fine film of oil, so toss thoroughly but gently.

Now add the panko (or breadcrumbs) and parsley, grate in the garlic, and season with salt and pepper. Toss, again gently and thoroughly.

Leave the bowl somewhere cool for 15 minutes to let the flavours mingle together and to give the breadcrumbs time to soften a little in the oil.

Heat your grill (broiler) to maximum.

Thread the prawns onto metal skewers and cook for 2 minutes a side, 3 minutes at most. The tips of tails are the best way of judging these – when they start to char a little, it’s time to turn them over.

Spritz with some lemon juice and eat immediately.