Ingredients:
- 1 large red chilli, deseeded and sliced
- 200g raw prawns
- Juice of 1 lemon
- 4 slices from a baguette, sliced at an angle
- 3 garlic cloves
- 1 tbsp olive oil
- Handful of fresh coriander, chopped
- Salt and black pepper
- 2 large handfuls of rocket
Method:
- Preheat the oven to 230˚C/210˚C fan/gas mark 8. Place the sliced baguette on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through.
- Cut one of the garlic cloves in half and rub the toasted bread slices with the cut sides of the garlic.
- Heat the oil in a large pan or wok over a medium heat. Slice the two remaining garlic cloves and add to the pan along with the chilli. Cook for 30 seconds, then add the prawns. Cook for 3-4 minutes until the prawns are completely pink. Remove from the heat and stir in the lemon juice and coriander. Season with salt and plenty of black pepper.
- Pile the prawns onto the toasted baguette and top with rocket leaves.
