You’ll Need
For the Toasts
4 thick slices brioche loaf
25g butter, softened
For the Garlic King Prawns
250g raw king prawns, peeled and deveined
30g butter
1 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
75ml dry white wine
1 tsp lemon juice
1 tbsp chopped fresh parsley
Sea salt
Freshly cracked black pepper
To Finish
25g Parmesan, finely shaved
Lemon zest
Fresh chives, finely chopped
Lemon wedges
Optional but Dangerous
Lobster meat
Chilli flakes
Truffle butter
Crispy pancetta crumbs
Method
Preheat your air fryer to 190°C.
Lightly butter both sides of the brioche slices.
Arrange them in the air fryer basket and cook for 3–4 minutes, turning halfway through, until beautifully golden and lightly crisp around the edges.
Meanwhile, melt the butter with the olive oil in a small saucepan.
Add the sliced garlic and cook gently for 30–40 seconds until fragrant without colouring.
Pour in the white wine and simmer for 2 minutes until slightly reduced.
Stir in the lemon juice.
Add the king prawns, season lightly with sea salt and freshly cracked black pepper, then cook for 2–3 minutes, just until the prawns turn pink and are cooked through.
Remove from the heat and stir through the chopped parsley.
Arrange the toasted brioche onto warm serving plates.
Spoon the garlic butter prawns generously over each slice, making sure plenty of the buttery sauce soaks into the bread.
Scatter over the shaved Parmesan.
Finish with fresh chives, a little lemon zest and an extra spoonful of the garlic butter from the pan.
Serve immediately with fresh lemon wedges.