Quick Dinner or Tasty appetiser which will surely hit the spot. Make sure the ingredients are fresh as this is full of great flavour. Goes well with a cold white wine.


  • Extra virgin olive oil

  • thumb sized piece of fresh ginger, peeled & finely chopped

  • 2 cloves of garlic, peeled & finely sliced

  • 2-3 fresh red chillies, deseeded & finely sliced

  • 16 large whole raw tiger prawns, tails left on or peeled off (or whatever prawns in season)

  • 1-2 lemons to taste

  • 1 good handful of fresh flat leaf parsley, roughly chopped

  • sea salt & ground pepper

  • 4 long slices of ciabata bread, toasted (turkish bread goes well also)


  • 1.

    Into a large hot frying pan put in around 4 Tablespoons of olive oil, add your ginger, garlic, chilli & prawns.

  • 2.

    Fry for about 3 minutes, turn the heat down & squeeze in the juice of 1 lemon (add more lemon juice to taste).

  • 3.

    Add parsley and a couple of Tablespoons of olive oil. Toss over and remove from the heat.

  • 4.

    Should be a nice juicy sauce - taste and add salt & pepper to season.

  • 5.

    Serve over your toasted ciabata to mop up the juices and enjoy this finger food.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 132kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 7g
  • Carbohydrate 20g
  • Sugar 3g
  • Sodium 289mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Put finger bowls out for clean hands and for tails to go into. Ciabata can be difficult to find so use either turkish or even a french stick sliced up.

Make sure bread is nicely toasted so when it mops up the juices it doesn't go too soggy.

Put bread in oven before you start cooking the rest so it is ready as your prawns are.

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