Spicy Prawns with Crusty Bread

Spicy Prawns with Crusty Bread

Spicy Prawns with Crusty Bread

4 Serves 40 mins (+1 hour proving) prep 45 minutes cook


Sliced chilli and fresh herbs, to garnish

10g dried fresh yeast
500g bread flour
1 tbs salt
5g bread improver
20g salted butter, melted
1 egg yolk, beaten
Olive oil, to brush

80ml (⅓ cup) olive oil
3 large tomatoes, diced
3 spring onions, chopped
3 garlic cloves, crushed
1 long red chilli, finely chopped
2 tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp cayenne pepper
1 tsp salt
1 tsp pepper
500g large raw prawns, peeled, deveined
1 lemon, juiced
Salt and pepper, to season


1. To make bread, place yeast and 275ml warm water in an electric mixer fitted with a paddle attachment. Stand 5 minutes. Add combined sifted flour, salt and bread improver. Add butter and mix for 10 minutes until a smooth dough forms. Shape dough into a loaf on a greased oven tray. Cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
2. Preheat oven to 200C.
3. Brush loaf with egg yolk and bake for 25 minutes or until crisp and golden.
4. Once cool, cut into thick slices. Brush with olive oil and cook on a hot chargrill over medium heat for 1-2 minutes on each side or until charred.
5. To make spicy prawns, combine all ingredients, except prawns and lemon juice, in a large bowl.
6. Preheat a large deep frying pan over medium heat. Add tomato mixture and cook, stirring, for 10-12 minutes or until soft. Add prawns and simmer for 4-5 minutes or until just cooked. Squeeze over lemon juice and season.
7. Place prawns on serving plates and garnish with chilli and herbs. Serve with bread.


This recipe has been tested.