Name: Prawn cocktail crostini
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Cuisine: British
Ingredients: 2 ripe avocados; 1 tbsp lemon juice; 300g cooked and peeled tiger prawn; 2 tbsp olive oil; large ciabatta diagonally cut into 8 slices; 8 nice Baby Gem lettuce leaves; cayenne pepper and lemon wedges, to serve; 6 tbsp mayonnaise; 2 tbsp tomato ketchup; 2 tsp brandy (optional); few drops Tabasco sauce

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Prawn cocktail crostini

Prawn cocktail crostini

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 5 mins

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

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Ingredients

Nutrition

Units:

MetricUS

2 ripe avocados
1 tbsp lemon juice
300g cooked and peeled tiger prawn
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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Nutrition: per serving

kcal315
fat20g
saturates4g
carbs21g
sugars3g
fibre2g
protein13g
salt1.46g

low

Method

step 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.
step 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.
step 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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