I’ve been making this delicious bruschetta for over a decade. The star of this meal? Plump, juicy tiger prawns doused in plenty of chilli, garlic and ginger. It’s a Jamie Oliver recipe from one of his earlier cookbooks Happy Days With The Naked Chef. Over the years, however, I’ve put my own stamp on it  adding  a punnet of peeled fresh cherry tomatoes to the sauce and use many more prawns than originally suggested. Quick and extremely easy to prepare its a perfect Fish on Fridays recipe. Very popular with my greedy family and especially  good with a chilled glass of dry white wine as we wind down into our weekend.

Prawn Bruschetta With Chilli, Ginger And Garlic
Adapted from Happy Days With The Naked Chef by Jamie Oliver
Serves 4 

4  tablespoons extra virgin oil, plus extra for drizzling
1 thumb sized piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely sliced
2-3 fresh red chillies, de-seeded and finely sliced
1 kg large whole raw tiger prawns, tails left on and peeled
1 punnet cherry tomatoes, plunged in hot water and peeled
juice of 2 lemons
a  good handful of flat leaf parsley, roughly chopped
sea salt and freshly ground pepper
4 long slices of ciabatta bread, toasted

INTO A LARGE, hot frying pan, add 4 tablespoons of olive oil,  ginger, garlic, chilli and prawns.
FRY for about 3 minutes, then turn the heat down and add the peeled cherry tomatoes and lemon juice. Toss well to combine.
SCATTER over chopped parsley and a good drizzle of olive oil.  Stir through the prawn mixture and remove from the heat.
SEASON to taste. Serve immediately over toasted  ciabatta.