It’s your classic prawn cocktail with a twist. Whether you’re treating yourself or guests at home, these bite-sized delights will be gone in seconds!

Ingredients

2 Sea Salt Turkish Bread
2 -3 avocados cut in half and stoned
500g cooked prawns, shelled
1 – 2 tsp sriracha
1 tsp Worcestershire sauce
3 tbsp mayonnaise
2 tbsp lemon juice
1-2 tbsp dill roughly chopped

Method

Meatballs

STEP 1

Slice the Turkish Bread in half length-ways. Neatly slice each toast into bite size pieces, around 4x4cm

STEP 2

Carefully scoop out the avocado halves with a spoon keeping them whole and put them flat-side down on a chopping board. Slice the avocado length ways thinly, and fan the slices across the bread toasts so that the bread is completely covered

STEP 3

Peel the cooked prawns and roughly chop them into pieces approx 1cm. Mix with the mayonnaise, sriracha, Worcestershire, lemon juice and a pinch of salt

STEP 4

Spoon over the toasts, leaving some of the avocado exposed, and add a sprig of fresh dill to each. Option to add some sliced fresh red chilli on top