Cooked prawns are convenient, but can’t be reheated or they end up rubbery and unappetising. So what can you make with cooked prawns other than a prawn cocktail? These easy prawn crostini are the answer. They’re perfect finger food for a party and the recipe can easily be multiplied to feed a crowd. They look luxurious and generous, especially if you make your own mayonnaise, yet are super easy to make. The prawns are already cooked and everything can be prepared ahead of time for a quick assembly just before serving. Crostini can be made a few days ahead and stored in an airtight container. I use the smaller leaves from a baby cos lettuce, but you can trim down larger leaves if need be. The lettuce prevents the moist prawn mixture from softening the crostini, so they can be assembled half an hour or so before serving. I like a mixture of about half dill and half chives, but you can use parsley, coriander, chervil or French tarragon as well as or instead if you prefer. If you have gluten-free guests, just serve the prawn mixture piled into lettuce leaves. To turn these prawn crostini into a smart dinner party starter, make prawn bruschetta instead. If you prefer to start with green (raw) prawns, see the video below for tips on how to boil and store prawns.
Makes about 24 pieces
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