 | | 1 tablespoon olive oil
500g raw peeled prawns
1 clove garlic, crushed
1 tablespoon butter
2 baguettes
butter for spreading
130g packet wild rocket
½ cup mayonnaise, to serve
lime or lemon juice, to serve
- Heat the olive oil in a frying pan over a medium heat. Add the prawns and stir-fry for 2-3 minutes, or until they begin to change colour.
- Add the garlic and butter and cook, stirring, for a further 2-3 minutes, or until the prawns are cooked through. Remove the pan from the heat and set aside to cool. Once the prawns are cool, cover and refrigerate them until required.
- Cut each baguette into 3 pieces. Slice each baguette piece lengthwise, making sure you do not cut all the way through. Spread the inside of each baguette piece with butter.
- Divide the rocket and prawns between the baguettes. Tie with kitchen string to keep the filling in place.
- Drizzle a little mayonnaise and squeeze lemon or lime juice over the baguettes immediately before serving.
Makes 6.
TIP
Make sure you keep all seafood cold if not eating it immediately. If you are taking these baguettes on a picnic, place the mayonnaise and lemons or limes into separate containers and drizzle just before eating. Wrap the baguettes individually in plastic wrap or stack them in an airtight container. Place them in a chilly bin with plenty of ice packs.
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