1 small baguette or loaf
Olive oil
Ground black pepper
2 cloves of garlic
Peeled prawns
1 red chilli finely chopped
1 clove of garlic crushed
1 small shallot finely chopped
1 stick of celery finely sliced
½ a red pepper
4 spring onions finely sliced

To serve

zest of a lime
4 sprigs of parsley
Chilli sauce


Slice the bread into 2-3 cm thick slices.
Pour some olive oil on a plate and grind in some black pepper on top
Dip the bread in the oil then crush the garlic rub into the bread.
Toast on a griddle BBQ

In a hot pan (?) the oil and butter
Add the chilli, garlic, and shallot stir for a few seconds
Add the celery, pepper, spring onion and prawns and toss (add the Pernod –
optional) Do this a minute or two and serve on Croute.

Garnish with the zest of a lime. Sprig of parsley and chilli sauce.

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