Lemon & Garlic Prawn Bruschetta

Lemon & Garlic Prawn Bruschetta

Lemon & Garlic Prawn Bruschetta

Lemon & Garlic Prawn Bruschetta

Lemon & Garlic Prawn Bruschetta

Course Main Course

Ingredients
  

  • 1 loaf sourdough
  • 2 tbs olive oil
  • 800 g raw peeled prawns
  • 1 clove garlic, finely chopped
  • 1 lemon, zested & juiced
  • micro parsley & extra virgin olive oil, to serve
  • sea salt & black pepper
  • Puree
  • 400 g dried split broad beans (fava beans), soaked in water overnight
  • 4 cups chicken stock
  • 2 cloves garlic, roughly chopped
  • cup extra virgin olive oil

Instructions
 

  • Drain the beans and rinse under cold water. Transferto a saucepan and cover with stock. Add bay leafand garlic and bring to a simmer over medium-lowheat. Cover and cook for 15 minutes until beansare tender. Use a slotted spoon to transfer beansand garlic to a food processor. Blend until smooth,drizzling in the olive oil through the funnel. Seasonwith salt and pepper.
  • Meanwhile, preheat a grill pan to medium-highheat. Cut the sourdough into 1cm thick slices andgrill for 1-2 minutes a side until slightly charred andtoasted.
  • Heat a large frypan or teppanyaki plate over highheat. Toss the prawns with the oil, garlic, lemonzest and season with salt and pepper. Working inbatches, sauté prawns for 2-3 minutes until cooked,turning halfway through. Transfer to a plate.
  • To assemble, spread the toasted sourdough withfava bean puree and transfer to serving platter. Topeach slice with prawns and drizzle with extra virginolive oil and a squeeze of lemon juice. Season withsalt and pepper and sprinkle with micro parsley.Serve.
Keyword falcon, Lemon & Garlic Prawn Bruschetta
Tried this recipe?Let us know how it was!


Leave a Reply

Your email address will not be published.

Recipe Rating