Red Pepper Rouille and Prawns Toasts

Ingredients for Red Pepper Rouille and Prawns Toasts

• 2 garlic cloves

• 1/4 teaspoons cayenne pepper

• 1/8 teaspoons crumbled saffron threads

• 80g diced drained roasted red pepper from jar, patted dry

• 2 teaspoons red wine vinegar

• 120ml mayonnaise

• 24 uncooked large prawns, peeled, deveined

• 12 4x1/2-inch diagonal slices sourdough baguette

• Drained capers

How to make Red Pepper Rouille and Prawns Toasts

Preheat oven to 218°C. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.

Transfer 80ml rouille to medium bowl. Add prawns and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in colour, about 10 minutes.

Heat large nonstick skillet over medium-high heat. Add prawns, spreading in single layer. Cook until just browned and opaque in centre, about 2 minutes per side. Arrange toasts on plate. Place 2 prawns on each toast; sprinkle toasts with capers.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.