This appetizer bursts with bold, spicy flavor—succulent prawns are quickly sautéed in a chili garlic glaze and served atop crisp, golden baguette slices. Perfectly balanced with lime zest and fresh herbs, it's a showstopping starter for any modern gathering.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins 1 baguette, sliced into ½-inch rounds
500 g large prawns, peeled and deveined
2 tbsp olive oil
3 cloves garlic, finely minced
2 red chili peppers, finely chopped (or 1 tsp chili flakes)
2 tbsp butter
1 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 tsp lime zest
Fresh parsley or cilantro, for garnish
Salt & black pepper, to taste
Prep the Toasts
1
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes, flipping halfway, until golden and crisp.
Make the Chili Garlic Sauce
2
In a large skillet, heat 1 tbsp olive oil over medium heat.
Sauté garlic and chili for 30 seconds until fragrant.
Add butter, soy sauce, honey, and lime juice. Stir until a glaze forms (1–2 minutes).
Cook the Prawns
3
Add prawns to the skillet. Cook for 2–3 minutes per side, until pink and opaque, coating them with the sauce.
Finish with lime zest and a pinch of salt.
Assemble the Crostini
4
Place a prawn (or two) atop each toasted baguette slice.
Spoon extra glaze over each.
Garnish with chopped herbs and a sprinkle of fresh lime zest.
Pairing Suggestion
5 Serve with a crisp Sauvignon Blanc or a citrus-forward dry Riesling for a refreshing contrast.
Ingredients 1 baguette, sliced into ½-inch rounds
500 g large prawns, peeled and deveined
2 tbsp olive oil
3 cloves garlic, finely minced
2 red chili peppers, finely chopped (or 1 tsp chili flakes)
2 tbsp butter
1 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
1 tsp lime zest
Fresh parsley or cilantro, for garnish
Salt & black pepper, to taste
Directions Prep the Toasts
1
Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 8–10 minutes, flipping halfway, until golden and crisp.
Make the Chili Garlic Sauce
2
In a large skillet, heat 1 tbsp olive oil over medium heat.
Sauté garlic and chili for 30 seconds until fragrant.
Add butter, soy sauce, honey, and lime juice. Stir until a glaze forms (1–2 minutes).
Cook the Prawns
3
Add prawns to the skillet. Cook for 2–3 minutes per side, until pink and opaque, coating them with the sauce.
Finish with lime zest and a pinch of salt.
Assemble the Crostini
4
Place a prawn (or two) atop each toasted baguette slice.
Spoon extra glaze over each.
Garnish with chopped herbs and a sprinkle of fresh lime zest.
Pairing Suggestion
5 Serve with a crisp Sauvignon Blanc or a citrus-forward dry Riesling for a refreshing contrast.
Chili Garlic Prawns on Toasted Baguette
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