Prawn Canapés

Method8 steps · about 10 min

1. 1

   Step 1: Use ready-cooked peeled prawns (8), fully defrosted and drained if frozen. Cut eight cucumber slices about 1 cm thick. Put one of the first eight cooked prawns on each slice.

   Uses 8 slices cucumber · 8 ready-cooked peeled prawns for cucumber canapes

2. 2

   Step 2: Mix the mayonnaise and tomato puree (½ tsp) into a sauce and divide between the prepared eight cucumber prawn canapes.

   Uses 2 tbsp low fat mayonnaise · ½ tsp tomato puree · eight cucumber slices topped with first eight cooked prawns

3. 3

   Step 3: Sprinkle the prepared sauce-topped cucumber canapes with paprika (¼ tsp) and decorate each with three capers.

   Uses ¼ tsp paprika · 24 capers · prepared cucumber prawns topped with sauce made from two tablespoons mayonnaise and half teaspoon tomato puree

4. 4

   Step 4: Thread the remaining eight ready-cooked prawns onto eight cocktail sticks, keeping their natural shape.

   Uses remaining 8 ready-cooked peeled prawns for skewers

5. 5

   Step 5: Mash the avocado (½) with a fork and mix in the lemon juice (1 tsp).

   Uses ½ avocado · 1 tsp lemon juice

6. 6

   Step 6: Divide the prepared avocado-lemon mash between the eight prepared prawn skewers.

   Uses remaining eight cooked prawns threaded onto cocktail sticks · half avocado mashed with teaspoon lemon juice

7. 7

   Step 7: Cut the two cherry tomatoes into four quarters each. Top each prepared avocado prawn skewer with one basil (8 leaves) leaf and one tomato quarter.

   Uses 2 cherry tomatoes · 8 leaves fresh basil · eight skewered cooked prawns each topped with share of avocado lemon mash

8. 8

   Step 8: Arrange the eight prepared cucumber prawn canapes and eight prepared avocado prawn skewers on a platter. Serve or cover and refrigerate until needed.

   Uses sauce topped cucumber prawns with paprika and three capers each · avocado prawns each topped with basil leaf and tomato quarter