Turn a classic into bite-sized, party pieces with this simple recipe
Prep:20 mins Cook:5 mins
Nutrition per serving
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
6 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp brandy (optional)
few drops Tabasco sauce
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.
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.
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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