Ingredients
Serves 2 as a starter or sharing plate
- 200g raw prawns, peeled and deveined
- 3 tbsp olive oil
- 2 garlic cloves, finely sliced
- 1 red chilli, thinly sliced
- Zest and juice of 1 lime
- 3 tbsp coconut milk
- Sea salt & black pepper
- Handful chopped coriander (to finish)
- ½ baguette, sliced for crostini
- Olive oil, for brushing
Method
- Prep the crostini: Brush baguette slices with olive oil and toast or grill until golden. Set aside.
- Cook the prawns: Heat olive oil in a small pan or skillet. Add garlic and red chilli and cook for 30–60 seconds until fragrant (don't brown).
- Add the prawns and cook for 1–2 minutes per side until pink and just cooked through. Add lime zest, juice, and coconut milk.
- Bubble for 30 seconds to combine and thicken slightly. Season with salt and pepper.
- To serve: Spoon prawns and oil into a serving dish, sprinkle with chopped coriander, and serve with crostini for dipping.
