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