Venetian King Prawn Bruschetta
Beautiful prawns cooked in a rich cherry tomato sauce, served on a saourdough Bruschetta
Servings: 2 people
Ingredients
- 2 slices Sourdough thickly sliced
- 1 tbsp Olive oil to drizzle
- 1 clove Garlic peeled
- 1 tbsp Vegetable oil for cooking
- 120 g King prawns deveined
- 1 Banana Shallot peeled and finely chopped
- 2 tbsp White wine
- 30 g Sun blushed tomatoes about 6 finely chopped
- 200 g Chopped tomatoes
- 1/4 tsp Chilli flakes to taste
- Sea salt to taste
- 5 g Fresh parsley 1 tbsp, chopped
- Cracked black pepper to taste
Method
- Drizzle a little olive oil over the bread and toast in a pan until lightly browned. Remove from the pan to cool.
- Rub the garlic all over the sourdough until only half remains. Thinly slice the remaining garlic.
- In the same pan, heat vegetable oil over a medium heat. Add the onion and cook until soft and translucent, stirring often so it doesn’t colour.
- Stir in the remaining garlic and fry for a couple of minutes, until fragrant.
- Add the prawns and cook for one minutes per side, ensuring that they don’t overlap.
- Pour in the wine, increase the heat to medium-high and allow it to evaporate.
- Add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
- Finish with chopped parsley and spoon onto the toasted sourdough.
- Optional- finish with rocket, peashoots, avocado, or lemon.