Spicy Prawns with Zesty Avocado Spread
The creamy avocado in these bite sized appetizers is a cool complement to the spicy prawns and the crunchy texture of the rice cracker. This delightful and gluten-free appetizer will whet your guests’ appetites during all spring and summer entertainment occasions. Ensure you make plenty of extras as they will quickly disappear!
| 1 tbsp | olive oil | 15 mL |
| 20 | large prawns, shelled | 20 |
| 1 tbsp | chilli garlic paste | 15 mL |
| 1/4 cup | chopped fresh cilantro | 50 mL |
| 2 | avocados from Mexico, finely diced | 2 |
| 1 | green onion, sliced | 1 |
| 1 | lemon, juice and zest | 1 |
| 20 | sesame rice crackers | 20 |
| 20 | cilantro leaves | 20 |
In a sauté pan over medium-high heat, add olive oil and shrimp. Cook shrimp for 2 to 4 minutes per side until they turn orange/red in colour and opaque. Add chili garlic paste and stir to coat, continuing to cook for 30 seconds. Remove from heat and set aside for later use.
In a medium-sized bowl, combine cilantro, avocados, green onion, lemon juice and zest. Top each cracker with 1 tsp (5mL) avocado spread and 1 prawn. Garnish with a cilantro leaf.
Serve immediately.
Yield: 20 pieces
Nutritional Information: Per Serving ( 2 pieces) : about 99 cal, 3 g pro, 7 g total fat (1 g sat fat),
7 g carb, 3 g fibre, 21 mg chol, 92 mg sodium. %RDI: iron 5%, calcium 1%, vit A 2%, vit C 12%.
Source: missavacado.ca
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