Prawn & Avocado Toast
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Prawn & Avocado Toast

This was the first ever dish Katie and Rick Toogood served at their now-famous restaurant Prawn On The Lawn. They had the name and the shop, then they needed a dish that wasn’t too gimmicky. From the off, this reflected all the other dishes that followed – full of flavour, simple to make and a true classic.
Photography: STEVEN JOYCE
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Serves
4
Difficulty
Easy
Total Time
10 Minutes
Ingredients
2 ready-to-eat avocados, Hass are best
6 tbsp of lime juice
Sea salt & freshly ground black pepper
3-4 sprigs of coriander
4 slices of soda bread
12 cooked king prawns (jumbo shrimp), peeled and deveined (you can buy raw if you prefer and cook them in boiling lightly salted water for 1-2 minutes)
1 fresh red chilli, deseeded & finely diced
Micro-coriander, to garnish
1 lime, quartered, to serve
Method
Step 1

Scoop the flesh from the avocados into a mixing bowl. Add 2 tbsp of lime juice and mash. Season with salt and pepper, to taste. This mix can be left in the fridge until needed; just leave an avocado stone in the mix and cover in cling film and it won’t turn brown.

Step 2

Finely chop the coriander, reserving a few leaves for garnish. Toast the soda bread, then spoon the avocado mix equally over the slices. Place 3 cooked prawns on each slice. Sprinkle the chilli over the prawns, pour 1 tbsp of the remaining lime juice on top of each slice and sprinkle over the chopped coriander. Garnish with the reserved coriander, or use the micro-coriander leaves if you have them. Serve immediately, with a wedge of lime.

Prawn on the Lawn: Fish and seafood to share by Katie & Rick Toogood (Pavilion Books).
Image credit to Steven Joyce.

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