Italian Baked Prawns with Chilli and Saffron

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¼ cup olive oil, plus extra for drizzling
3 cloves garlic, finely chopped
3 shallots, finely chopped
3 large ripe tomatoes, peeled and roughly chopped
1 teaspoon saffron
1 teaspoon sea salt
200 ml dry white wine
1 tablespoon tomato paste
12 large green king prawns
½ cup fresh bread crumbs
1 teaspoon chilli flakes
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped parsley


Heat oil in a large skillet over medium-high high heat and cook onions and garlic for 2-3 minutes or until golden. Add tomatoes and cook for 2-3 minutes or until softened. Add saffron, salt, white wine and tomato paste and stir to combine. Preheat oven to 220 C. Nestle the prawns into the tomato sauce in a single layer. Sprinkle with breadcrumbs, chilli and lemon zest and drizzle with extra olive oil. Roast for 15- 20 minutes or until prawns are cooked and the crumbs are golden and crunchy. Serve sprinkled with fresh parsley and a good grind of black pepper. 

Prep Time: 10 minutes

Cook Time:  25 minutes 

Serves: 4

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