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Prawn, Mango & Avocado Crostini Bites (Flexitarian)

January 8, 2025

Bursting with flavour these tasty bites are the ultimate summer entertaining snack or a sumptuous light supper using leftover festive prawns in the freezer.

For Vegan friends, you can sub the prawns for chopped canned palm hearts- look for the fair trade Eskal brand that uses sustainable Bactris Gasipea also known as peach palm. You will need to panfry the palm hearts in the buttery spiced mix for longer than the prawns approx  5-10 minutes till heated through.

Ingredients

Spiced Prawns

3 tablespoons plant-based Nuttelex

200g raw prawns

1/2 tsp garlic powder

1/2 tsp cayenne pepper or chilli powder

1/2 lime (juice)

Avocado Base

1.5 of an avocado

juice from half lime

sea slat flakes

Mango Salsa

1 x mango cheek fresh (cut into small cubes)

2 x medium chilli's deseeded & deveined

1/2 small red onion finely diced

1 tablespoon chopped coriander

1 tablespoon finely chopped chives

Crostini

1 baguette

2 tablespoons plant-based Nuttelex (melted)

Tools

large frypan

cutting board

basting brush

3 small bowls

lined baking tray

cooling rack

Garnish

1/4 bunch of chive sprigs cut in half

1/4 bunch coriander sprigs- stems removed

Directions

The Crostini

1Preheat oven to 180. Line a baking tray

2Cut the baguette into thin slices, lightly brush with the melted Nuttelex and bake on a lined tray for 5-7 minutes - checking frequently so they don't burn. Then remove from oven and place on a cooling rack.

The Prawns

1Add Nuttelex to a large frypan and melt on medium-high heat then add the prawns, garlic powder and cayenne pepper/chilli powder.

2Cook on each side for 1 minute, then tip the prawns and buttery juice into a bowl to cool and marinate.

The Salsa & Avocado

1Dice the mango, chilli and onion into small cubes and set aside in a small bowl. Then add the chopped coriander & chives and gently mix to combine.

2In a medium sized bowl, mash the avocado, add sea salt flakes to taste with lime juice and mix then set aside.

To Serve

1Place prepared crostini on a serving plate/board and top with the avocado mash and then add a spoonful of the mango salsa. Top each piece with cooked prawn and garnish with the coriander sprigs and coriander. Then top with a drizzle of the golden buttery sauce.

2Serve immediately.

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