24 cooked prawns, peeled and deveined, tails intact
1 french baguette
4 tablespoons rocket pesto
4 tablespoons aioli
2 tablespoons capers fried till crisp
2 cups fresh rocket
Fresh lime to serve

Slice baguette into four pieces and spread with rocket pesto and aioli. Top with fresh prawns and rocket. Sprinkle with crispy capers and fresh lime juice to serve.