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Grilled prawn cocktail bruschetta recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your prawn cocktail with grilled prawn bruschetta and fresh cocktail sauce.
Ingredients:
  • 3 garlic cloves
  • 24 Raw King Prawns, peeled leaving tails intact, deveined
  • 1/2 tsp dried chilli flakes
  • 1 lemon, zested
  • 125ml olive oil
  • 1 Coles Bakery Stone Baked by Laurent Mini White Pane di Casa*, cut into 12 slices
  • 2 heads baby gem lettuce, leaves separated, halved lengthways
  • 2 avocados, stoned, peeled, mashed
  • Tarragon leaves, to serve
  • 60ml mayonnaise
  • 60ml creme fraiche
  • 20.80 gm Tomato Sauce
  • 3 tsp finely chopped tarragon
  • 12.20 gm Worcestershire sauce
  • 2.60 gm Tabasco sauce
  • 1/2 lemon, rind finely grated, juiced
Instructions:
  • Mash 2 garlic cloves. Combine prawns, mashed garlic, chilli flakes, lemon zest, and 2 tablespoons of oil in a bowl. Mix well to coat. Cover with plastic wrap and chill in the fridge for 30 minutes to enhance the flavors.
  • In a small bowl, mix together mayonnaise, crème fraîche or sour cream, tomato sauce, tarragon, Worcestershire sauce, Tabasco sauce, lemon rind, and lemon juice. Season to taste.
  • Preheat a barbecue grill or chargrill on high. Brush both sides of the bread with 1/3 cup (80ml) oil, then season with salt and pepper. Grill for 2 minutes on each side until toasted. Halve the remaining garlic clove and rub it over the toasts for extra flavor.
  • Drizzle prawns with the rest of the oil, season well, and cook each side for 1-2 minutes until fully cooked.
  • Spread the cocktail sauce over the toasts, then layer with lettuce, avocado, and prawns. Drizzle with more cocktail sauce and sprinkle with tarragon before serving.

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