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1. Blitz the avocados with the lime juice and Tabasco sauce. Transfer to a bowl and stir through the sliced spring onions, chopped tomato and finely chopped coriander leaves. Season well and mix to combine. Spoon onto blinis, then top each with a large, shelled cooked prawn. Add extra coriander leaves to serve.

Nutrition per canapé

182 kcalories, protein 9g, carbohydrate 10g, fat 12 g, saturated fat 2g, fibre 2g, salt 1.58 g

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• tastytash

  17 September 2008

  tastytash rated and commented on this recipe

  

  Very tasty and look very impressive too. I made this last xmas as a pre-dinner canape and it went down very well. I actually cheated and used ready made guacamole but i will definitely be making again and make the guacamole from scratch.

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Ingredients

• 2 large avocados
• 1 large lime , juice only
• a good few dashes Tabasco sauce
• 2 spring onions , thinly sliced
• 1 tomato , finely chopped
• 2 tbsp finely chopped coriander
• 20 blini s
• 20 large shelled cooked prawns
• extra coriander leaves

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Difficulty and servings

Makes 20

Preperation and cooking times

Ready in around 15 minutes

Ingredients

• 2 large avocados
• 1 large lime , juice only
• a good few dashes Tabasco sauce
• 2 spring onions , thinly sliced
• 1 tomato , finely chopped
• 2 tbsp finely chopped coriander
• 20 blini s
• 20 large shelled cooked prawns
• extra coriander leaves

Nutrition per canapé

182 kcalories, protein 9g, carbohydrate 10g, fat 12 g, saturated fat 2g, fibre 2g, salt 1.58 g

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