Lemony Prawn Bruschetta
Crusty bread topped with rocket and prawns that are full of lemon, garlic, chilli and coriander flavours.
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.