Appetizer or Main
I love this seafood recipe because it's so fast & easy to prepare and very flexible. You can eat it as is as appetizer or as main or as protein for your plain pasta either buttered or coated with EVO.
For this version, we're having it as a side to other dishes so am just using 16 giant prawns. You can easily adjust the amount of ingredients just so it coats your shrimps or prawns completely.
Process & Ingredients
- Remove the shells & de-vein your prawns. Up to you if you want the tail intact or no. And lucky you if you can buy it de-shelled and de-veined.
- I learned this from one of our helps in Singapore who used to work for a Chinese family. After cleaning up your seafood, soak it in Chinese rice cooking wine then refrigerate while you prepare other ingredients. I used about 4 tablespoons of wine and mixed it around with my hand to ensure that all the prawns are "coated". She says that the sweetness of prawns and even sliced squid is maintained.
You can buy Shaosing Rice Cooking Wine from any Asian grocery. - Pre-heat oven to 450 degrees
- I used a mezzo luna to mince 10 cloves of garlic and half a handful of parsley because I just feel it makes the task way speedier. Transferred them to a bowl which I know will be big enough to eventually hold the prawns.
Parsley & garlic all minced. - I added 3/4 cup panko bread crumbs and seasoned it with salt & pepper.
Other ingredients you would need. - I drizzled in 1/2 cup of EVO into the bread crumb mixture to form a paste.
- I quickly drained the prawns then mixed them gently by hand in the bread crumb paste, ensuring that each prawn is well coated.
- Line your baking sheet with parchment paper and arrange the prawns.
- Bake for 8 to 10 minutes. Just eyeball it. If the prawns have turned pink then they're cooked.
- You can serve this yumminess at room temperature or warm. Have lemon wedges on standby because you can truly enjoy this dish with lemon juice squeezed over it.
Happy meatless Friday!!!
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