Ingredients:
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18 medium green prawns, peeled leaving tails intact, deveined
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2 small fresh red chillies, finely chopped
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1 garlic clove, crushed
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1 tablespoon olive oil
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30cm Brumby’s French bread stick (baguette)
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375g frozen peas
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1 tablespoon chopped fresh mint
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2 tablespoons shredded parmesan
Method:
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Step 1:
Combine the prawns, chilli, garlic and 2 teaspoons of oil in a small bowl. Cover and place in the fridge for 1 hour to marinate.
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Step 2:
Preheat oven to 180ºC. Cut the bread into 18 slices crossways. Place, in a single layer, on a large baking tray. Bake for 10 minutes or until crisp and light golden.
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Step 3:
Meanwhile, cook the peas following packet directions. Drain. Return to pan. Use a stick blender to blend until a coarse puree forms. (Alternatively, process in a food processor.) Stir in the mint and parmesan. Season with salt and pepper.
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Step 4:
Heat the remaining oil in a large frying pan over medium-high heat. Cook prawns for 2 minutes each side or until they change colour.
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Step 5:
Divide the pea mixture among the bread slices and top with the prawns.
Combine the prawns, chilli, garlic and 2 teaspoons of oil in a small bowl. Cover and place in the fridge for 1 hour to marinate.
Preheat oven to 180ºC. Cut the bread into 18 slices crossways. Place, in a single layer, on a large baking tray. Bake for 10 minutes or until crisp and light golden.
Meanwhile, cook the peas following packet directions. Drain. Return to pan. Use a stick blender to blend until a coarse puree forms. (Alternatively, process in a food processor.) Stir in the mint and parmesan. Season with salt and pepper.
Heat the remaining oil in a large frying pan over medium-high heat. Cook prawns for 2 minutes each side or until they change colour.
Divide the pea mixture among the bread slices and top with the prawns.
