Frenchfishgluten-freevia groq
Pan-Seared Prawns with Cannelé Crust
A French-inspired dish featuring succulent prawns coated in a crispy cannelé crust, served with a side of sautéed banana leaves.
⏱35 min🍽4 servings📊medium
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Ingredients
- ●12 prawnsfresh, peeled and deveined
- ●4 cannelécrushed
- ●4 banana leavesfresh
- ●1/4 cup oozy cheeseshredded, melted for serving
- ●1/4 cup french bread crumbsfor coating prawns
- ●2 tbsp olive oilfor cooking
- ●to taste salt
- ●to taste pepper
- ●1 clove garlicminced
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Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Season prawns with salt and pepper.
- 3
3. Dip each prawn in crushed cannelé, then coat in french bread crumbs.
- 4
4. Heat olive oil in a skillet over medium-high heat. Sear prawns until golden brown.
- 5
5. Transfer prawns to a baking sheet and bake for 5-7 minutes, or until cooked through.
- 6
6. Meanwhile, sauté minced garlic in a skillet until fragrant.
- 7
7. Add banana leaves to the skillet and cook for 2-3 minutes, or until slightly wilted.
- 8
8. Serve prawns on top of banana leaves, drizzled with oozy cheese.
- 9
9. Garnish with additional garlic and cannelé crumbs, if desired.