Name: Pea and chilli prawn crostini
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 1
Ingredients: 18 medium green prawns, peeled leaving tails intact, deveined; 2 small fresh red chillies, finely chopped; 1 garlic clove, crushed; 18.20 gm olive oil; 30cm French bread stick (baguette); 375g frozen peas; 20.00 ml chopped fresh mint; 40.00 ml shredded parmesan

Pea and chilli prawn crostini

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Prep Time:
40 minutes

Cook Time:
15 minutes

Total Time:
55 minutes

Italian-style crostini topped with crushed peas and parmesan - a delicious twist on a classic favorite.

Ingredients:

18 medium green prawns, peeled leaving tails intact, deveined
2 small fresh red chillies, finely chopped
30cm French bread stick (baguette)
375g frozen peas
20.00 ml chopped fresh mint
40.00 ml shredded parmesan

Instructions:

In a small bowl, mix together the prawns, chili, garlic, and 2 teaspoons of oil. Cover and refrigerate for 1 hour to let the flavors meld.
Preheat the oven to 180ºC. Slice the bread into 18 pieces and arrange them in a single layer on a large baking tray. Bake for 10 minutes until they are crisp and lightly golden.
Cook the peas according to the package instructions, then drain and return to the pan. Blend using a stick blender until a coarse puree forms (or use a food processor). Mix in the mint and Parmesan, and season with salt and pepper.
In a large frying pan over medium-high heat, cook prawns in the remaining oil for 2 minutes on each side until they change color.
Spread the pea mixture evenly on the bread slices and layer with the prawns.

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