Prawn cocktail crostini

Prawn cocktail crostini

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 8

Turn a classic into bite-sized, party pieces with this simple recipe

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
315
protein
13g
carbs
21g
fat
20g
saturates
4g
fibre
2g
sugar
3g
salt
1.46g

Ingredients

  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 300g cooked and peeled tiger prawns
  • 2 tbsp olive oil
  • large ciabatta, diagonally cut into 8 slices
  • 8 nice Baby Gem lettuce leaves
  • cayenne pepper and lemon wedges, to serve

For the cocktail sauce

  • 6 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • 2 tsp brandy (optional)
  • few drops Tabasco sauce

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Method

  1. To make the sauce, mix all ingredients in a bowl, season well and set to one side. If you’re making this the day before, cover and place in the fridge until needed. Peel, then chop the avocados into small chunks, tossing in lemon juice as you go, so they don’t discolour.
  2. Mix the prawns with half the sauce, add the avocados and stir gently to coat everything. Heat a griddle pan. To make the crostini, rub a little olive oil onto each slice of ciabatta and grill on each side for 2 mins until toasted.
  3. To serve, spread a little cocktail sauce on each crostini, top with a lettuce leaf and add a spoonful of the prawn cocktail mix. Sprinkle with a little cayenne pepper and serve with lemon wedges.

Recipe from Good Food magazine, December 2011

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