Bold, buttery, and unapologetically spicy—this dish is built for heat lovers. Juicy prawns are tossed in a rich garlic butter chilli glaze, balanced with a fresh tomato salsa and served over crisp ciabatta. It’s the kind of appetiser that disappears fast.

• 400g prawns
• 3 cloves garlic, finely sliced
• 1 tbsp olive oil
• 30g butter
• 3 tbsp Blue Dragon Hot Chilli Sauce
• Lemon juice
• Salt, to taste
• A handful of fresh coriander
• 8 slices ciabatta

• 250g tomatoes, finely chopped
• 1 small red onion, finely chopped
• 1 tbsp Blue Dragon Hot Chilli Sauce

1. 1
   Toast the base. Drizzle olive oil over ciabatta slices and grill on one side until lightly crisp. Set aside, keeping one side soft for topping.
2. 2
   Prepare the salsa. Finely chop tomatoes and red onion. Combine in a bowl with chilli sauce and mix gently to retain texture. Set aside.
3. 3
   Build the flavour base. Heat olive oil in a pan and sauté garlic until lightly golden and aromatic.
4. 4
   Cook the prawns. Add prawns and stir-fry briefly. Stir in chilli sauce and butter, letting it melt into a rich, glossy coating.
5. 5
   Finish. Cook until prawns are tender and opaque. Squeeze in lemon juice, season to taste, and toss with fresh coriander.
6. 6
   Assemble & serve. Spoon salsa over the soft side of the ciabatta, top generously with prawns, drizzle extra sauce, and serve immediately.

• Do not overcook prawns—they should be just opaque and tender.
• Use fresh tomatoes for salsa to balance the richness of the butter.
• Add extra chilli sauce if you want a more intense heat profile.