This recipe is quick and simple. Its fresh flavour and lightness works well as an appetiser. Or you can serve the prawns salad in a bowl and place the toasted baguettes on the side for your customers to help themselves.

Preparation time: 20 minutes
Cooking time: 12-15 minutes
Servings: 1-2 people

Ingredients
Half a Cup of Prawns	2-3 Tbsp Minced Celery
2 Tbsp Mayonnaise	2 Tbsp Mayonnaise
1 Tsp Red Wine Vinegar	Pink Salt to Taste
Cracked Black Pepper to Taste	1 Medium Hass Avocado
3-4 Slices Baguette	2 Tbsp Extra Virgin Olive Oil
2 Tbsp Fresh Lemon Juice	Red Chili Pepper Flakes to Taste
1-2 Tsp Fresh Chopped Herbs

Ingredients
Vogue Colander	Tsuki Chefs Knife
Vogue Saucepan	Vogue Pastry Brush

Preparation

• If not already done, clean prawns: de-vein, remove tail, and steam or boil. 
• Chop prawns and set aside.
• Wash herbs and dry, reserve for garnish.

Prawns Preparation

• Combine all sauce ingredients: mayo, mustard, red wine vinegar, salt and pepper. 
• Add chopped prawns. Stir to combine. Set aside. 

Toast Preparation

• Brush baguette slices with 1 teaspoon of extra virgin olive oil. Toast under broiler for 2-4 minutes. 
• Combine avocado, olive oil and fresh lemon. 
• Spread on toast. 
• Top with prawn salad. 
• Garnish with red chili pepper flakes and fresh herbs.

Chef Rick's Tips

Make this dish gluten-free by using jicama slices or gluten-free bread instead of a French baguette. Garnish with truffle vinegar to add a rich favor. 

Twist this dish by using a ceviche style recipe instead of steamed prawns. Let raw prawns soak in the juice of a lemon and lime for 30 minutes prior to serving. 

Spice things up by adding chopped cherry peppers to the salad. Serve with a mixed green salad, and garnish with edible flowers. 

Take a look at Chef Rick’s website for more mouth watering recipes.