Lemony prawn bruschettas

• 4 slices from a baguette

  sliced on an angle

• olive oil↗ tsp
• garlic cloves↗2

  thinly sliced

• 1 large red chilli↗

  deseeded and sliced

• raw king prawns↗200g g

  butterflied (see tip, below)

• juice 1 lemon
• small bunch coriander

  leaves chopped

• 2 large handfuls rocket↗

Step-by-step instructions

1. 1

   Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.