Prawn cocktail crostini

Prawn cocktail crostini

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Prep: 20 mins Cook: 5 mins


Serves 8
Turn a classic into bite-sized, party pieces with this simple recipe

Nutrition and extra info

Nutrition: per serving

  • kcal315
  • fat20g
  • saturates4g
  • carbs21g
  • sugars3g
  • fibre2g
  • protein13g
  • salt1.46g


  • 2 ripe avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 tbsp lemon juice
  • 300g cooked and peeled tiger prawn
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp brandy (optional)



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • few drops Tabasco sauce


  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.

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