Prawn toasts with avocado, lime and chilli
For snacks, things on toast are my go-to, and in the heat of January, I usually crave something refreshing, zingy and bright. These prawn toasts are a real crowd-pleaser. Often, I’ll place spoonfuls of the prawn mixture onto white tortilla chips for a gluten-free alternative.
Ingredients
6 thin slices of sourdough bread
4 tbsp extra virgin olive oil, plus extra for drizzling
400g cooked prawn meat (from about 1kg of whole cooked prawns)
1 avocado, diced into 5mm pieces
finely grated zest of 1 lime
juice of 2 limes
1 long red chilli, finely sliced
large handful coriander, finely chopped
salt and pepper, to taste
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a tray with baking paper and arrange the bread on it. Drizzle oil on both sides of the bread (about 2 tablespoons). Bake for 10–12 minutes or until golden, turning the bread halfway through. Allow to cool.
Step 2
Chop the prawn meat and transfer to a bowl along with the rest of the ingredients, including the remaining 2 tablespoons of oil. Mix to combine and season to taste.
Step 3
Cut each slice of toast in half and top with the prawn mixture. Drizzle over a little more olive oil and serve.
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Julia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/prawn-toasts-with-avocado-lime-and-chilli-20241218-p5kzgb.html