Wild garlic makes this fresh dish sing with flavour.
Serves 4-6.Products used:
MasterClass Cast Aluminium 24cm Grill Pan
MasterClass Cast Aluminium 4 Litre Casserole Dish
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Salt or Pepper Mill (17cm) - Grey Ombré
MasterClass Soft Grip Nylon Cooking Spoon
Ingredients:
1 large ciabatta or crusty bread
250g raw prawns
100g salted butter
1 handful of wild garlic leaves, chopped
1 medium red chilli, chopped
1 handful of chopped flat leaf parsley
1 lemon
Salt and pepper for seasoning
Method:
Slice the bread and drizzle with a little olive oil.
Place the bread cut side down onto a non-stick pre heated grill pan.
Toast the bread on each side until golden.
Pre-heat a large non-stick pan.
Add the butter and chilli.
When the butter has melted add the prawns and cook for 2-3 minutes.
When the prawns are pink, add the wild garlic and chopped herbs.
Finally finish with a good squeeze of lemon juice before spooning out onto the toasted bread.
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