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PRAWN & AIOLI BAGUETTES

This fresh baguette is a simple recipe – but a reminder of what a great delight a well-made seafood can be!

INGREDIENTS
100g smoked bacon
1 large or 2 medium baguettes (french bread sticks)
50g watercress sprigs
600g medium cooked prawns, peeled and deveined
1 tbsp drained baby capers
TFC Aioli to taste

METHOD

Finely Dice smoked bacon, and cook off in a pan then set aside to cool.

Cut the baguettes to serve 4 people. In a bowl place the prawns, watercress, capers add in cooled bacon, and aioli. Combine all ingredients well. Then fill the baguettes and enjoy.