8 thin slices of rustic bread
3 tbsp olive oil
1 red, orange or yellow Sweet Palermo
3 tbsp olive oil for frying
150 g peeled little prawns
2 cloves of garlic, finely chopped
1.5 tbsp soy sauce
1 tsp sesame oil
Pinch of cayenne pepper
0.5 tsp salt
2 tbsp olive oil
4 sprigs of coriander
1 tbsp black sesame seeds
1. Pre-heat the oven to 220 degrees Celsius, put the slices of bread onto a baking tray and drizzle a little olive oil over them. Toast them in the middle of the oven for 4-5 minutes until golden brown, turning halfway through, then leave to cool.
2. Slice the Sweet Palermo in half lengthways, remove the seeds and then chop into rings.
3. When the wok is nice and hot, add some olive oil and fry the Sweet Palermo for a few minutes. Then add the prawns and the garlic. At the last minute, stir in the sesame oil, soy sauce and cayenne pepper. Remove the wok from the heat.
4. Arrange the prawn and Sweet Palermo mixture on the bruschetta and serve with some fresh coriander and sesame seeds.