Thursday 1 February 2018

Prawn Salad on Avocado Toast Recipe


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.

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