CookEat Recipe
Noodle and Prawn Baguette Bites
Short cooked noodles and pan-cooked prawns are folded with cucumber, basil, chilli, feta and ricotta. The mixture is served on crisp baguette toasts.
Method
Steps
Step 1
Weigh the noodles dry, cook in the measured 2000 ml boiling water for their packet time, then drain thoroughly and cut into short lengths. Heat the oven to 200°C.
Step 2
Use raw peeled, deveined prawns, thawed in the refrigerator if frozen. Heat 2 tablespoons olive oil in a wide pan over medium heat. Cook the prawns in batches with the chilli for about 3–5 minutes, turning, until a clean thermometer reads 74°C in the thickest pieces. Chop small.
Step 3
Wash and finely dice the cucumber. Wash and chop the basil. Fold the noodles and prawns with the cucumber, basil, crumbled feta and ricotta.
Step 4
Slice the baguette thinly and brush with the remaining tablespoon olive oil. Bake for 5–8 minutes until crisp, then divide the topping among the bases. Serve immediately as six shared appetizer portions with several bites each.
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