Chili Garlic Prawn Bruschetta

Ingredients

• • • • 300 gms       Tiger prawns
• 15 gms          Garlic cloves
• 85 ml            Olive Oil
• 100 gms       Ripe tomatoes
• 30 gms         Spring onions
• 50 gms         Green cucumber
• 25 gms          Celery sticks
• 10 gms         Walnuts
• 2 sprigs        Parsley
• 20 gms         Mayonnaise sauce
• 25 ml            Chili sauce
• 25 ml           Sherry vinegar or wine vinegar

Chef of the day: YUVRAJ SINGH ( BCT&CA 5th sem)

• 12 gms     Caster sugar
• 2 nos        Lemon
• 4 slices    Sour dough bread or 1 ciabatta loaf
• 10 gms     Black pepper powder
• 6 nos        Black olives

Method

1. De-vein the prawns and clean them. Add salt and pepper and toss it on a hot skillet. Toss till the prawns are cooked.
2. Chop the garlic cloves and add half of it to the prawns and toss further.
3. Chop celery, tomatoes, spring onions, parsley and mix them in a bowl and add the remaining chopped garlic and olive oil. Season it with salt and pepper. Mix well.
4. Mix the mayo and chili sauce and mix it well.
5. Squeeze half lemon to the tomato salsa.
6. Slice the sour dough bread or ciabatta loaf. Brush it with olive oil and grill it on hot griddle.
7. Spread the chili mayo on the toasted bread.
8. Spread the tomato salsa on the toast and sprinkle chopped parsley.
9. Spoon out the prawns on top and garnish with parsley and sliced black olives. Serve them immediately.