Sambuca prawns on toast with chilli, garlic & basil
In a medium pan, add olive oil, prawns, chilli, garlic and salt to season and cook until prawns begin to colour – about 1-2 minutes each side.
Add the sambuca and cook until the liquid has reduced by half.
Add the pomodoro and cream and gently cook until thickened.
Add tomatoes and spring onions.
Serve on top of toast with fresh basil and a drizzle of olive oil.