Prawn and pea bruschetta
- 300g frozen peas 1 lemon
- 15g mint
- 2 cloves garlic
- 4 tbsp olive oil
- 300g raw king prawns
- 1 tsp chili flakes
- 2 loafs of ciabatta
Make your pea mash
- Place a small saucepan of water over a high heat, season well with salt and bring it to a boil. Tip your peas into the saucepan to cook for 2 minutes.
- Drain them into a sieve, then transfer them to a large mixing bowl.
- Zest in the lemon and squeeze in half the juice. Chop up your mint finely and add it into the bowl, saving a little for garnish. Use the back of a fork to mash it all together into a coarse paste.
Fry your prawns
- Preheat a large frying pan over high heat until smoking.
- Pour in half your oil and lower in your prawns, spreading them out evenly. Leave them to colour deeply for 1 minute then flip them over for another minute.
- Peel and mince your garlic then add this and your chili flakes to the pan. Turn the heat down to medium and give the pan a good shake to cook everything evenly for another minute or until the prawns are cooked – they should be opaque all the way through.
- Squeeze in the rest of your lemon to help get all the caramelised parts unstuck from the pan and tip your prawns onto a plate to rest.
- Quickly wipe out the pan and place it back over medium-high heat while you prep the bread.
Toast your bread
- Slice your bread loaves in half lengthways and drizzle it with the remaining oil.
- Season them well with salt and pepper and plonk them in the frying pan for a couple of minutes per side, or until nicely toasted and golden.
Bring it all together
- When your bread is ready, dollop on your pea mash and top it with the garlic-y prawns. Sprinkle over a little extra mint and serve!
Recipe credit: SORTEDfood