Chilli and garlic prawn bruschetta
Give this twist on the traditional Italian entrée a starring role at your next barbie or get-together.
White sourdough bread
Raw peeled prawns
270 g, (buy 500g) peeled, deveined
2 clove(s), finely chopped
Fresh red chilli
1 whole, finely chopped
- Preheat a chargrill or barbecue over high heat. Chargrill bread for 1–2 minutes each side or until toasted. Set aside.
- Toss asparagus with 1 teaspoon oil on a plate and season with salt and pepper. Chargrill asparagus, turning, for 5 minutes or until lightly charred and just tender.
- Meanwhile, combine prawns, garlic, chilli and remaining oil in a large bowl. Season with salt and pepper. Chargrill prawn mixture, turning, for 2–3 minutes or until just cooked through. Drizzle with lemon juice. Top bread with asparagus and prawns and serve with lemon wedges.
SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar.