Prawn & Cucumber Canape
These prawn canapes are a delightful blend of flavors and textures that are sure to impress your guests. A crispy Melba toast base topped with creamy wasabi-infused mayonnaise, fresh cucumber, succulent prawns, and a garnish of toasted sesame seeds and fragrant coriander leaves. Perfect for any gathering or special occasion, these elegant bites are not only visually appealing but also incredibly delicious.
— Constant Cookbook
Ingredients
- Packet of fresh cooked prawns
- Melba toasts, cut to 3cm-square (approx)
- 1 spring onion
- 3 tablespoons mayonnaise
- thinly sliced cucumber (1 slice per canape)
- wasabe paste
- Sesame seeds toasted
- coriander leaves (1 leaf per canape)
Instructions
- Toast a tablespoon of sesame seeds in a dry frying pan until golden colour and aromatic
- Very finely chop about 3cm of a spring onion and combine with the mayonnaise, a small squirt of wasabe paste and a teaspoon of sesame seeds.
- Spread a thin layer of mayonnaise on each toast square
- Layer on a finely sliced piece of cucumber
- Place a prawn on each canape, and sprinkle with a few sesame seeds.
- Roll up quite tightly (but without damaging) a single leaf of coriander, place the stem end in the centre of the prawn and allow to uravel so that it remains standing upright.
- Arrange several canapes on a plate and serve.
Yield
Serves 6
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