Secondi Piatti: Meat, Fish, Eggs, Cheese Starters

Baked Prawn with Lemon Leaf

Lemon leaves are aromatic, deep green and shiny and widely used in cooking, especially in those parts of Italy like Sicily or Campania where lemon trees are such a staple.

Those one who are lucky enough to own a lemon plant can use the leaves of the plant as an unusual and fragrant ingredient for several extraordinary recipes.

Serves 2, Preparation time 10 mins, Cooking time 10 mins

  • 12 fresh or frozen prawns
  • 12 lemon leaves
  • Salt and black pepper, to taste
  • a tablespoon of pink peppercorn
  • EVOO – Extra Virgin Olive Oil


Whether you use fresh or frozen prawns, once shelled you need to cut them lightly with a knife on top and remove the black filament with a toothpick. Rinse and dry them with kitchen paper.

Wash each lemon leaves carefully under hot running water, then dry and keep them aside.

In a bowl season prawns with a tablespoon of oil, salt and pepper and some lightly crushed pink peppercorns.

Place the shinier outer part of a lemon leaf on a wooden cutter, insert a prawn and close the leaf by wrapping the prawn, then close with a toothpick so that the prawn is well blocked inside. Proceed in that fashion for all the other ones.

Bake to 180 C for 8-10 minutes.

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