4 slices from a gluten Free baguette, sliced on an angle

1 tsp olive oil

2 tsp garlic oil

1 large red chili, deseeded and sliced

200g raw king prawns, butterflied (see tip, below)

juice 1 lemon

small bunch coriander, leaves chopped

2 large handfuls rocket


Toast the gluten free bread and keep warm. Heat the oil in a wok, then cook the  chili until sizzling.

Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice, garlic oil and coriander.

Season, then serve piled on toast with rocket leaves.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Lemony prawn bruschettas
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