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Prawn crostini with spicy tomato and vodka dressing

  • 0:35 Prep
  • 0:05 Cook
  • 6 Servings


  • 18 medium (about 400g) cooked prawns, peeled, tails intact
  • 100g sweet grape tomatoes, halved
  • 1 celery stick, finely chopped
  • 1 long fresh red chilli, thinly sliced
  • 1 green shallot, thinly sliced
  • 1 tablespoon lemon juice
  • 3 teaspoons citrus vodka
  • 1/2 teaspoon Worcestershire sauce
  • 6 (about 25g each) thin slices sourdough rye bread
  • 1 garlic clove, halved
  • 2 small Lebanese cucumbers, peeled into ribbons
  • Celery leaves, to serve
  • Lemon zest, to serve


  • 1
    Combine the prawns, tomato, celery, chilli, shallot, lemon juice, vodka and Worcestershire sauce in a bowl. Cover with plastic wrap. Place in the fridge for 15 minutes to develop the flavours.
  • 2
    Toast the sourdough bread until golden and crisp. Rub with the cut garlic. Top with the cucumber ribbons and prawn mixture. Drizzle with a little of the dressing. Top with the celery leaves and lemon zest.

Source: taste.com.au


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