- 360 g cooked king prawns
- 1 red chilli, washed and finely chopped
- 15.5 g pkt fresh coriander, washed and chopped
- 2 limes
- 3 tbsp sweet chilli dipping sauce
- 0.5 tbsp rice vinegar
- 1 clove garlic, peeled and halved
- 1 ciabatta loaf
- 1 tbsp olive oil
- 35 g bag wild rocket leaves
Put the prawns in a bowl with the chilli, coriander leaves, the zest and juice of 1 lime, the sweet chilli and vinegar. Crush one half of the garlic clove, stir in and let marinate for at least 5-10 minutes.
Meanwhile, preheat the grill to medium high. Slice the ends off the ciabatta, then cut the loaf into 8 slices. Brush both sides of the slices with the oil, then rub the remaining half garlic clove over each.
Put the bread on a baking sheet and toast under the grill for 2 minutes on each side.
Cut the remaining lime into wedges. Stir the rocket through the prawns and spoon onto the ciabatta toasts. Serve with the lime wedges to squeeze over.