• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Put the bread on a baking sheet and toast under the grill for 2 minutes on each side.

  4. 4

    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.

Nutritional Details

Each serving provides
  • Energy 1118kj 267kcal 13%
  • Fat 5.5g 8%
  • Saturates 0.9g 5%
  • Sugars 2.4g 3%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

30.1g carbohydrate 2.7g fibre 22.9g protein

Show us how you cook it!
Back to top