Dalmatian prawns in wine and garlic (Škampi na buzaru)

1. Rinse the prawns under cold water, leaving the shells and heads on (they flavour the sauce); cut along the back with scissors and remove the dark vein.

2. Finely chop the garlic and parsley.

3. Heat the olive oil in a wide pan and fry the garlic for 1 minute until fragrant but not browned.

4. Add the prawns, toss over high heat for 2 minutes, then pour in the white wine, season with salt and pepper, sprinkle with half the parsley, cover and steam for 4-5 minutes, shaking the pan a few times.

5. Remove the lid, sprinkle with the breadcrumbs and cook for another 1-2 minutes until the juices thicken slightly.

6. Sprinkle with the remaining parsley and serve at once with fresh bread for mopping up the sauce – eat with your hands.

Tip: Buzara is the Dalmatian islands' way of steaming shellfish; traditional 'škampi' are Norway lobsters (langoustines), so use them if you can find them. There's also a red version with a little tomato.