AuthorGeo FoodsCategorySea FoodIngredients
· 4 slices from a baguette
· 1 teaspoon olive oil
· 2 garlic cloves
· 1 red chilli
· 200 g prawns
· 1 lemon juice
· 1 bunch coriander
· 2 handfuls rocket
Preparation
1
Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, and then cook until cooked through. Remove from the heat, and add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.
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· 4 slices from a baguette · 1 teaspoon olive oil · 2 garlic cloves · 1 red chilli · 200 g prawns · 1 lemon juice · 1 bunch coriander · 2 handfuls rocketDirections
1Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, and then cook until cooked through. Remove from the heat, and add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.
Ingredients
· 4 slices from a baguette
· 1 teaspoon olive oil
· 2 garlic cloves
· 1 red chilli
· 200 g prawns
· 1 lemon juice
· 1 bunch coriander
· 2 handfuls rocket
Directions
1
Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, and then cook until cooked through. Remove from the heat, and add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.