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.