Buttery Prawns on Toast

cook 10 mins
  • 4 slices of granary bread or seeded bread
  • 100 g (3 1/2 oz) butter
  • pinch of cayenne pepper
  • 300 g (10 oz) raw prawns, peeled
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped chives
  • salt and pepper
  • Toast the bread until golden and crisp.
  • Place a large frying pan over a medium heat and melt the butter with the cayenne pepper. Once the butter begins to froth slightly, add the prawns and cook for 2–3 minutes, stirring occasionally, until they are pink and cooked through.
  • Add the lemon juice, then stir in the chives and season to taste. Spoon the prawns and their buttery juices on to the hot toast and serve immediately.
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