Name: Lemony prawn bruschettas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 4 slices from a baguette sliced on an angle; 1 tsp olive oil; 2 garlic cloves thinly sliced; 1 large red chilli deseeded and sliced; 200g raw king prawns butterflied (see tip, below); juice 1 lemon; small bunch coriander leaves chopped; 2 large handfuls rocket

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Lemony prawn bruschettas

Lemony prawn bruschettas

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.15 ratingsRate

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A light, zingy supper dish for two - or serve as a smart starter

Dairy-free

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Ingredients

Nutrition

Units:

MetricUS

4 slices from a baguette

sliced on an angle
1 tsp olive oil
2 garlic cloves

thinly sliced
1 large red chilli

deseeded and sliced
200g raw king prawns

butterflied (see tip, below)
juice 1 lemon
small bunch coriander

leaves chopped
2 large handfuls rocket

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Nutrition: per serving

kcal294
fat5g
saturates1g
carbs38g
sugars3g
fibre0g
protein26g
salt1.48g

low

Method

step 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, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.

RECIPE TIPS

TOMATO & ROCKET SIDE SALAD

Halve 250g cherry tomatoes, then mix with 1 tsp wholegrain mustard, 2 tsp clear honey, 1 tbsp balsamic vinegar and some seasoning. Mix with plenty of rocket and serve. Serves 4.

ROCKET & CORIANDER PESTO

Put 50g rocket, handful coriander leaves, 2 tbsp pine nuts, 1 tbsp grated Parmesan, ½ garlic clove, 2 tbsp olive oil and a squeeze lemon juice in a food processor and whizz to a paste. Stir through pasta. Serves 2.

ROCKET & BRIE TOASTIE

Toast 1 thick slice of bread on both sides, then spread with 1 tbsp caramelised onions from a jar. Top with 2 thin slices pear and 2 slices brie. Grill until the cheese is bubbling, then scatter with a small handful rocket and tuck in. Serves 1.

TIP

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.

Recipe from Good Food magazine, February 2009

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A star rating of 4.5 out of 5.15 ratings

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