Prawn & Avocado Toasts

INGREDIENTS

  • 20 Fresh Cooked King Prawns
  • 1 Medium avocado
  • To season Sea salt & freshly cracked black pepper
  • 20 Melba Toasts
  • To garnish Baby beetroot leaves
Print Recipe

Peel the shell, head, and tail from the prawns, remove the intestinal tract, then set aside and keep chilled.

Peel and de-seed the avocado, then roughly chop and place into a mixing bowl. Add the Verjuice & olive oil and mix until smooth. Season to taste.

Spoon a heaped teaspoon of avocado onto each melba and evenly spread over. Place freshly cooked prawn on top of each piece, then dress with the vinaigrette.

Place onto a serving platter and garnish with baby beetroot leaves. Serve.