Play Hard

Prawn and pea bruschetta

Written by High Life North
Published 13.08.2021


  • 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

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