I've slightly adapted a recipe I found on the BBC Good Food website to make this lemony prawn bruschetta.
Bruschetta is a delicious Italian starter and this light and zingy prawn topping makes it a great starter to enjoy in the summer when entertaining family and friends.
The end result is lovely crusty bread topped with peppery rocket and plump juicy prawns that are full of flavour with a fresh hit of lemon, garlic, chilli and coriander...delicious!
Tips
- To butterfly prawns, make a shallow cut all the way along the back of the prawn. You will see a blackish line - pull it out with the tip of your knife. As the prawn cooks, it will curl into a 'butterfly' shape.
- This lemony prawn bruschetta recipe is easily increased if you want to make it for more people.
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Ingredients
- 4 thick slices (about 1cm each) crusty bread – sourdough, baguette or ciabatta
- 1 clove garlic, cut in half
- extra virgin olive oil, to drizzle
- salt and freshly ground black pepper
- 1 tsp olive oil
- 2 cloves garlic, thinly sliced
- 1 large red chilli, deseeded and sliced
- 200g raw king prawns, butterflied (see Tips)
- juice of 1 lemon
- small bunch coriander, leaves shredded
- 2 handfuls rocket
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Instructions
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper. Keep warm while you cook the prawns.
- Heat the oil in a wok over a medium heat, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander, and season with salt and freshly ground black pepper, to taste.
- Serve the prawns piled on the toasted bread and rocket leaves.
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Lemony Prawn Bruschetta
Ingredients
- 4 thick slices (about 1cm each) crusty bread sourdough, baguette or ciabatta
- 1 clove garlic cut in half
- extra virgin olive oil to drizzle
- salt and freshly ground black pepper
- 1 tsp olive oil
- 2 cloves garlic thinly sliced
- 1 large red chilli deseeded and sliced
- 200g raw king prawns butterflied (see Notes)
- juice of 1 lemon
- small bunch coriander leaves shredded
- 2 handfuls rocket
Instructions
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper. Keep warm while you cook the prawns.
- Heat the oil in a wok over a medium heat, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander, and season with salt and freshly ground black pepper, to taste.
- Serve the prawns piled on the toasted bread and rocket leaves.
Notes
- To butterfly prawns, make a shallow cut all the way along the back of the prawn. You will see a blackish line - pull it out with the tip of your knife. As the prawn cooks, it will curl into a 'butterfly' shape.
- This lemony prawn bruschetta recipe is easily increased if you want to make it for more people.
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