Tuscan Prawns


Serves 2 as a starter

Allergens:  Shellfish and gluten (bread separate)



  1. Pre heat your grill
  2. Place large frying pan over high heat, once pan is hot (not too hot) add all the contents of the bag, season with sea salt and black pepper. If you like an extra kick, add a pinch of chilli powder or flakes.
  3. Fry for 2 mins and finish.
  4. Toast sour dough while prawns are cooking

Storage, keep prawns on coldest part of your fridge, consume within 3 days.

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