Mediterranean Baked Ming Prawns

Prep Time: 10 mins | Cook Time: 18 mins | Serves: 3-4

Ingredients

• A
• 400g large Ming prawns, shell-on deveined
• 200g cherry tomatoes, halved
• 4 garlic cloves, thinly sliced
• 2 tbsp extra virgin olive oil
• 60ml dry white wine or low-sodium chicken broth
• 1 tbsp capers, drained
• 0.5 tsp dried chilli flakes
• 1 fresh thyme sprigs
• 1 fresh rosemary sprig
  B
• 1 fresh lemon, zested and sliced into rounds
• 10 fresh flat-leaf parsley, roughly chopped
• 0.3 tsp sea salt
• 0.3 tsp cracked black pepper

Instructions

1. Prepare the base
2. Preheat oven to 220°C. In an oven-safe skillet or baking dish, combine Ingredient A then toss to coat.
3. Roast the tomato base
   
4. Roast the tomato base in the oven for 10 minutes until tomatoes begin to blister and release their juices 
5. Add the Ming Prawn
   
6. Remove from oven. Nestle the Ming Prawns into the tomato mixture in a single layer. Season with sea salt and 0.3 cracked black pepper. Lay sliced lemon on top. 
7. Bake the prawns
   
8. Return to oven and bake for 7–8 minutes until prawn shells are pink and tails curl slightly. Do not over-bake. 
9. Finish and serve
   
10. Remove from oven. Finish with lemon zest and scatter chopped parsley generously over the top. Serve directly from the pan. 

Tips

• Use a wide oven-safe skillet or baking dish for maximum surface area — this helps the tomatoes blister and the prawns cook evenly. 
• Do not over-bake; Ming prawns turn rubbery past 10 minutes at high heat.
  
  

Suggested Food Pairing