vickys prawn cocktail crostini gf df ef sf nf

Ingredients vickys prawn cocktail crostini gf df ef sf nf

5 tbsp mayonnaise egg-free recipe link below
3 tbsp tomato ketchup (I have a tomato-free version link below if you need it)
Tabasco sauce (a few optional drops)
Brandy (a few optional drops)
2 ripe avocados flesh chopped into small chunks and tossed gently in some lemon juice
300 grams cooked cooled and peeled prawns
2 tbsp olive oil
8 slice ciabatta or french baguette bread sliced on the diagonal my free-from baguette recipe link is below
8 baby gem lettuce leaves
1 pinch paprika or ground cayenne pepper to garnish

how to make vickys prawn cocktail crostini gf df ef sf nf

In a bowl, mix the mayo, tomato sauce and Tabasco to taste. You might like to add a drop of brandy too. Mix all together to make the Marie Rose pink prawn cocktail sauce

Mix the prawns with the avocado and half of the sauce, stir gently so you don't smash up the avocado

Rub the olive oil on both sides of the ciabatta or baguette slices then grill on each side until toasted brown

Spread some sauce on each slice then top with a baby gem leaf. Add a spoon of the prawn cocktail mix and sprinkle with a little paprika or cayenne pepper