Amalfi-style prawns

Amalfi-style prawns

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(5 ratings)

Prep: 15 mins Cook: 5 mins Plus marinating


Serves 4
This light, summery recipe is inspired by reader Alba Carbonaro Johnson's trips to Italy's Amalfi coast

Nutrition and extra info

Nutrition: per serving

  • kcal181
  • fat6g
  • saturates1g
  • carbs10g
  • sugars1g
  • fibre0g
  • protein21g
  • salt0.7g
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  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely crushed
  • 12-16 mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 450g raw, peeled prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 50g dry breadcrumbs
  • lemon wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.

  2. Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.

  3. Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.

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Comments, questions and tips

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7th Jul, 2013
Delicious. Made this for friends and everyone enjoyed it. I made a little salsa to go with it with diced tomato, red onion, avocado and some chopped coriander. The mint is really nice with the prawns - just right for last night's hot summer al fresco meal. Yum - this one's a keeper.
6th May, 2012
An excellent starter! Like others before me I added a little chilli to taste and they went down really well.
5th Jul, 2011
This was lovely much better than the prawns cooked in garlic oil. Lighter & fresher, I added a chopped birds eye chilli and it was delicious, served with a well cooked rib eye and avacado salad yum!
19th Jul, 2010
I served this as a starter at the weekend and it was delicious! I marinated the prawns all day, adding chilli and leaving out the mint.
17th Jun, 2009
I loved this recipe. It was so simple but very tasty. Would be great on a buffet. Needs an accompaniment as they are slightly on the dry side on their own. I served mine with sweet chilli sauce which worked well but maybe a yoghurt and mint dressing would be more authentic.
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