This dish is simple and works great as a solo dish or as the star of a tapas selection. I even cheated with this one and bought ready marinated prawns, so that's one less step and fewer ingredients for you.
Shopping List
Serves 1
Olive Sourdough Bread - 1 baguette
Garlic Clove - 1
Olive Oil - 1/3 cup & a dash for greasing
Garlic & Parsley Prawns - 1 pack (Sainsbury's)
English Mustard - 1 tsp
Chilli Flakes - 1 pinch
Agave Syrup - 3 tsp
Apple Cider Vinegar - 3 tsp
Method
10 - 15 minutes
Step 1.
Slice the sourdough baguette in half and then half again.
Peel garlic clove and cut in half.
Rub the fresh end of the clove over the bread.
Step 2.
Heat your grill or skillet.
Once the grill is hot, brush lightly with oil.
Add the prawns and grill for 4 minutes.
Step 3.
Add your Olive Oil to a frying pan and heat.
To your oil, add the mustard, chilli flakes, agave syrup and cider vinegar, whisk until the mixture comes together.
Step 4.
Time to remove the prawns from the grill and pop to the side.
Add your bread to the grill.
Whilst the bread grills, serve up the oil and then place the prawns on top.
Remove the grilled bread and slice.
Time to eat!
Tips
To stop the prawns from sticking, you can spray some Frylite.
Double up on ingredients for a larger serving.
Dip the bread in the oil and then pop prawns on top! A flavour sensation.
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