Prawn bruschetta

Having trouble coming up with healthy and exciting ideas for your lunch menu? This prawn dish promises to be both tasty and light, providing the perfect choice for lunch or a starter.


  • 30 ml rapeseed oil
  • 15 ml white wine vinegar
  • 5 g siúcra icing sugar
  • 500 g unshelled prawns
  • 2 spring onions
  • 1 tomato
  • 1 garlic clove
  • 1-2 mini baguettes
  • dill (to garnish)


  1. Mix the oil, vinegar and icing sugar in a bowl. Peel the prawns and stir them into the marinade.
  2. Thoroughly rinse the onion and slice thinly. Blanch, peel and de-seed the tomato, and dice it finely.
  3. Stir the onion slices and diced tomato into the prawn mixture.
  4. Peel the garlic clove and cut it in half. Slice the bread on the diagonal and toast it.
  5. Rub the garlic over the freshly toasted bread slices. Divide the prawn mixture between the slices of toast.
  6. Garnish with dill. Serve immediately.


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