Lime and chilli-marinated prawn crostini
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Mike Sim
Lime and chilli-marinated prawn crostini
Think of this as a fresher, healthier take on a meal on toast. Easy to eat with your hands, it’s perfect summer fare for sitting outside and mulling over another busy day
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
275Kcal
Fat
11gr
Saturates
2gr
Carbs
25gr
Sugars
2gr
Fibre
2gr
Protein
16gr
Salt
1.5gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 150g pack Taste the Difference ready-to-eat large king prawns
- 2 radishes, finely sliced
- 2 spring onions, finely sliced
- ½ red chilli, seeds removed and finely diced
- small handful fresh coriander, finely chopped, plus extra leaves to garnish
- juice of 2 limes
- large pinch ground white pepper
- 6 x 2cm-thick slices ciabatta
- 1½ tbsp toasted sesame oil
- salad leaves, to serve
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Chop the prawns into bite-size pieces and transfer to a large bowl with the radishes, spring onions, chilli, coriander, lime juice and the white pepper. Leave to marinate for 10 minutes.
- Meanwhile, transfer the ciabatta slices to a baking tray and brush each side of the slices with the sesame oil. Bake for 15 minutes, turning them halfway through. Leave to cool.
- To serve, heap the prawn mixture onto the ciabatta toasts, scatter with the extra coriander and serve with the salad leaves on the side.
