These are Sunday night staple in our house, served on leftover baguettes or ciabatta toasted they are a quick and easy snack. If you don’t have prawns then scallops or chicken work really well too, if you want a low carb version omit the bread and serve them on little gem lettuce leaves, they’re delicious. I demonstrated this at Foodies Festival as a starter with Casillero del Diablo to complement their Rose wine.
for 2-4 people
1 ciabatta loaf, sliced lengthways, then into slices crossways or use a baguette sliced for canapes
Extra virgin olive oil
2 garlic cloves, chopped
3cm piece of ginger, chopped
1-2 fresh red chillies, deseeded and chopped
350g king prawns
Handful of fresh coriander
Juice of 2 lemons
- Toast the ciabatta loaf or baguette. Keep warm
- Pour 1-2 tablespoons of olive oil into a non stick frying pan, heat up and add the garlic, ginger and chillies, cook until the garlic turns golden brown.
- Add the prawns and stir fry until cooked through. If making canapés you may wish to chop the prawns rather than serve them whole.
- Add the coriander and lemon juice then pour over the toasted ciabatta and serve.