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:
1. 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.
2. Cut one of the garlic cloves in half and rub the toasted bread slices with the cut sides of the garlic.
3. 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.
4. Pile the prawns onto the toasted baguette and top with rocket leaves.
