Spicy Prawn Bruschetta

Charmaine Lu -

  • 400g cooked and peeled king prawns
  • 1 chopped red chilli
  • ½ pack of coriander, chopped
  • 2 limes
  • 3 tbsp Thai sweet chilli sauce
  • ½ tbsp rice vinegar
  • 1 garlic clove, halved
  • 1 ciabatta loaf, sliced
  • 1 tbsp olive oil
  • Rocket leaves
  • Add the prawns to a bowl with the coriander, chilli, zest and juice of 1 lime, the vinegar and sweet chilli sauce. Crush half a garlic clove and stir in the mixture, then leave to marinate for 10 mins. Meanwhile, brush the bread slices with oil and rub with the remaining garlic clove half.
  • Grill the bread for 2 mins on each side or until just toasted, then stir the rocket leaves through the prawn mixture and pile onto the ciabatta toasts. Serve with lime wedges for squeezing and a good grind of black pepper.
15 mins
4 serving