Roasted Prawns with Spinach

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the prawns dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Drying the prawns helps them develop a better sear and prevents them from becoming watery.

2. 2

   In a large oven-safe skillet, heat 2 tbsp of olive oil over medium-high heat. Working in batches if necessary, sear the prawns for 1-2 minutes per side until they turn pink, then transfer to a plate.

   Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.

3. 3

   In the same skillet, add the remaining 2 tbsp of olive oil and melt in 1 tbsp of butter. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.

   Tip: Watch the garlic carefully to prevent burning, which would make it bitter.

4. 4

   Add the fresh spinach to the skillet in batches, stirring until each batch wilts before adding more. This should take about 3-4 minutes total. Season with a pinch of salt and pepper.

   Tip: Adding spinach gradually prevents overflow and ensures even cooking.

5. 5

   Pour the white wine into the skillet and let it simmer for 1 minute, scraping up any browned bits from the bottom. Return the seared prawns to the skillet, nestling them into the spinach.

   Tip: This deglazing process captures all the flavorful caramelized bits left from searing.

6. 6

   In a small bowl, combine the panko breadcrumbs with the remaining 1 tbsp of butter (melted), chili flakes, and a pinch of salt. Sprinkle this mixture evenly over the prawns and spinach.

   Tip: The buttered panko will toast and become golden-brown, adding wonderful texture.

7. 7

   Transfer the skillet to the preheated oven and roast for 8-10 minutes until the panko is golden brown and the prawns are cooked through.

   Tip: The prawns are done when they're opaque and firm to the touch; avoid overcooking as they'll become tough.

8. 8

   Remove from the oven and squeeze fresh lemon juice over the entire dish. Drizzle with chili oil if desired, and serve immediately while hot.