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  • 6 basil leaves

  • 12 green med prawns

  • 1 garlic clove

  • 3 tbs EVO

  • 1 tbs grated pecorino cheese

  • ½ cup white wine

  • 1 tbs marjoram

  • 1 lemon zest

  • 2 bunch rappe

  • 40mls EVO

  • 2 garlic cloves

  • salt and pepper


  • Prawns:

  • 1.

    Tear bread into pieces and put into food processor and pulse to course crumbs. Transfer to a mixing bowl and add chopped basil, crushed garlic, grated lemon zest and pecorino. Toss with oil and season to taste, set aside.

  • 2.

    To butterfly the prawn, make a deep incision with the tip of a sharp knife in the back, just below the head, and slice down to the tail, cutting through the shell and about halfway through the meat. Spread incision open and flatten prawn slightly with your fingertip.

  • 3.

    Stuff each prawn with some of the breadcrumb mix then moisten each with 1tsp of white wine.

  • Cooking Rappe:

  • 1.

    Wash rappe in coldwater thoroughly and roughly chop, drain well.

  • 2.

    Heat oil in a large sauté pan over medium heat and sauté garlic until just golden, about 3 minutes. Add the rappe and cover with a lid. Allow too cook for approx 30 mins until tender. Season and set aside.

  • To assemble:

  • 1.

    Pre heat oven to 200c. Spread the rappe evenly on a non stick baking tray then arrange the prawns on top. Place in oven for approx 10 mins until the breadcrumbs are browned. Serve and drizzle with oil

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