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Tiger prawn cocktail crostini
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3 tbsp mayonnaise
2 tsp tomato ketchup
1 tsp Worcestershire sauce
1 lemon, cut into wedges
140g pack Waitrose 1 Tiger Prawns
½ ciabatta, cut into 8 diagonal slices
2 tbsp olive oil
1 Waitrose Perfectly Ripe Avocado, skinned and stoned
8 little gem lettuce leaves
2 salad onions, thinly sliced
Pinch cayenne pepper, optional
1. Mix together the mayonnaise, ketchup, Worcestershire sauce and a squeeze of lemon juice. Stir in the prawns and chill until ready to serve.
2. Preheat a ridged griddle pan over a high heat. Brush the slices of ciabatta with olive oil and cook in the pan for 1–2 minutes on each side until lightly charred.
3. When ready to serve, mash the avocado with 1 tsp olive oil and a squeeze of lemon juice then spoon onto the toasted bread. Place a lettuce leaf on top of each then spoon in the prawn mixture.
4. Transfer to a serving platter. Scatter over the salad onions and sprinkle with a little cayenne. Serve swiftly with any remaining lemon wedges on the side.
For a different twist on the Marie Rose cocktail sauce, swap the mayonnaise for crème fraîche or try sweet chilli sauce in place of
Typical values per serving:
This recipe was first published in June 2016.