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Sicilian king prawns in breadcrumb, paired with Sauvignon Blanc

Are you a shellfish lover? If the answer is a big fat YES than you will be absolutely captivated by this simple but gorgeous Sicilian recipe with king prawns.
When I was a child, I remember my mum could not make it very often, considering it was six of us at home and prawns are usually quite expensive, so those rare occasions in which she prepared this scrumptious and luxurious dish it was absolutely a feast for us!
Ingredients and Preparation for 2 people:
200 gr king prawns – 6 ts breadcrumb – 1 lemon – green olives (around 12) – a small bunch of fresh mint (around 12 mint leaves) – salt & pepper – extra virgin olive oil.
FIRST THING FIRST: go to your trusted fishmonger and ask for 200 gr of the freshest king prawns or even shrimps, already without the shell. The bigger and more meaty they are, the better. Besides, some fishmongers in Sicily will get rid of the shell if you ask him nicely, so you don’t have the hassle to do that once you get home.
Put your prawns in the fridge while preparing the seasoning and the breadcrumb. In a medium bowl put 6 big tablespoons of breadcrumb. In a  little bowl mix some extra virgin olive oil with half lemon juice and a big pinch of salt (also a tiny pinch of black pepper if you like it).
Chop the fresh mint leaves very thinly and add them in the juice which we call “marinata“, then pour the marinata in the breadcrumb and mix it well all together. Only in the end add the green olives also cut in small pieces. 


Once this mix is ready turn on your oven at 180° and prepare an oven tray with a drizzle of oil at the bottom, where you are going to place the shellfish.

Immerse every single prawn in the seasoned breadcrumb, making sure is covered in breadcrumb on both sides, than place them one after another on your oven tin, just like shown in the pic here on the left. When you have finished pour the remaining breadcrumb on top of the prawns and cook in the oven for around 10-12 minutes.

Serve warm with the remaning half lemon on the side accompanied by something simple that will perfectly match with the flavors of mint and lemon that will stand out together with the fish. Something like rocket or mushrooms.


The result will be a superlative second dish that you will dream for many many nights to come.



To make it even more unforgettable you can pair this dish with one of the most scented and structured Sicilian white wine: the Mandrarossa Urra di Mare DOC, a 100% Sauvignon Blanc cultivated in Menfi (AG), southwestern Sicily, in a small district of the village closed to a Natual Reserve that is called precisely Urra di Mare.

This fabulous wine is characterised by fruity notes of apricots and grapefruit, but also aromatic herbs like basil and mint and its colour is yellow changing  into gold.

The taste is fresh but persistent in the mouth, which makes it ideal for shellfish dishes or grilled fish recipes.


1 Comment

  1. This is the perfect combination you have made. Actually I am a prawn lover and don't miss a chance to get them to my stomach. The idea of having them with Sauvignon Blanc is brilliant.

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