Prawn toasts with avocado, lime and chilli

Name: Prawn toasts with avocado, lime and chilli
Cook time: 30 min
Yield: 6
Cuisine: Modern Australian
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

Julia Busuttil Nishimura

January 10, 2025

Tip: Serve the prawn mix with corn chips for a gluten-free alternative.William Meppem

easyTime:< 30 minsServes:6

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.