Prawn and avocado cocktail tarts with fresh basil.
Prawn and avocado cocktail tarts with fresh basil. Megan Rizzo

Fresh taste of prawns packed with flavour

NOTHING cries summer more than the combination of fresh prawns, avocado and a creamy zesty dressing and what's really special about this recipe is that once the tarts are cooked your work is virtually done. The filling can be put in place moments before serving.

Prawn and avocado cocktail tarts with basil

Serving Size: 6


INGREDIENTS: 6 large slices of good quality white sliced bread

4 tablespoons parmesan cheese

¼ cup chopped parsley

2 tablespoons butter

500g fresh cooked prawns


1 small cucumber, peeled into ribbons

1 small curly leaf lettuce, leaves picked

Juice and zest of 1 lime


3 long eshallots, finely sliced

½ tablespoon of white vinegar

2 tablespoons mayonnaise

½ tablespoon olive oil

5 basil leaves, finely chopped

1 avocado finely diced and tossed with lemon juice to prevent browning


Salt and pepper


METHOD: Preheat the oven to 190°C. In a food processor combine the bread, parsley and the parmesan until crumbs form. Melt the butter and pour this into the bread mixture. Using an egg ring, form rounds of the bread mix onto baking paper on a tray about 1cm high and then bake for 15 minutes or until golden. Set aside to cool.

Wrap each prawn with a ribbon of the cucumber and set aside in the fridge.

Place the lime juice and zest, shallots, white vinegar, mayonnaise and the olive oil into a bowl and combine, stir through the diced avocado and season with salt and pepper.

To serve place a tart base onto the plate, top with a piece of lettuce and then some of the avocado salad, sit a couple of prawns on top and garnish with the thinly sliced basil. Serve straight away.

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