Prawn canapés

Ingredients

• 12crisp rusks
• 150 gcream cheese
• 200 gmedium-sized prawns
• to tastesalt
• 1avocado, flesh cut into pieces
• ½lemon, juiced

Instructions

1. 1

   Prepare the avocado

   Peel the avocado, halve it and remove the stone. Cut the flesh into small pieces.

2. 2

   Add lemon juice

   Put the avocado in a bowl and coat the pieces well with the juice of ½ lemon.

3. 3

   Cook the prawns

   Shell and wash the prawns, then boil them in lightly salted water for 2–3 minutes.

4. 4

   Drain the prawns

   Drain the prawns and pat them dry.

5. 5

   Assemble the canapés

   Spread cream cheese over the crisp rusks. Top each one with a prawn and a piece of avocado.

What are prawn canapés?

Canapés are small, topped bites served as appetisers. This version uses crisp rusks as a base, with cream cheese, boiled prawns and avocado.

Rather than relying on a cooked dough or pastry, the recipe keeps preparation simple: the prawns are briefly boiled, and the toppings are assembled just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 11g protein, 17g carbs, 11g fat.

The rusks provide most of the carbohydrates, while cream cheese and avocado contribute much of the fat. Prawns supply most of the protein. Pair two canapés with a green salad or vegetables to add freshness and make a more rounded plate.

Choosing the ingredients

Rusks: choose pieces sturdy enough to hold the toppings without crumbling. Their dry, crisp texture contrasts with the soft cheese and avocado.

Prawns: medium-sized ones are easiest to place on each canapé. If using frozen prawns, thaw them before shelling and cooking.

Keeping the avocado fresh

Lemon juice: coat the avocado pieces as soon as they are cut. This adds a bright, tart note and helps limit browning while you prepare the prawns.

Cut size: small pieces are easier to arrange on the rusks and make the toppings more manageable to eat.

Boiling the prawns

Cooking time: boil the prawns for 2–3 minutes in lightly salted water, as specified. They cook quickly, so keep an eye on them rather than leaving them in the water.

After cooking: drain and dry them before assembly. Excess water can soften the crisp base and make the cream cheese slide.

Assembling and serving

Cream cheese: spread it across each rusk to give the toppings a creamy layer to sit on. A thin, even coating helps keep each bite balanced.

Timing: assemble the canapés shortly before serving so the rusks stay crisp. Arrange them on a platter and serve as a starter or party snack.

What to serve alongside

Fresh sides: serve with a simple green salad or crunchy sliced vegetables for a contrast to the creamy toppings.

For a fuller spread: add other small savoury bites and keep the canapés as a light, seafood option among them.

Recipe notes & tips

• Use prawns that fit comfortably on the rusks.
• Cut the avocado into small, even pieces for easier topping.
• Coat the avocado with lemon juice soon after cutting.
• Pat the cooked prawns dry before assembling.
• Spread the cream cheese right to the edges to help anchor the toppings.
• Assemble close to serving time to preserve the crisp texture.

Variations

• Add herbs: scatter chopped parsley over the assembled canapés.
• Add black pepper: season the cream cheese lightly before spreading.
• Use brown rusks: choose wholemeal crisp rusks for a nuttier base.
• Make smaller bites: break the rusks into bite-sized pieces before topping.
• Add cucumber: place a thin slice beneath each prawn for extra crunch.

Common mistakes to avoid

• Overcooking the prawns: boil them for only 2–3 minutes and remove them promptly.
• Wet prawns: drain and pat them dry so the rusks do not soften quickly.
• Large avocado chunks: cut the flesh small enough to sit securely on each canapé.
• Skipping the lemon: coat the avocado pieces to add acidity and slow discolouration.
• Assembling too early: add the toppings shortly before serving to keep the base crisp.

How to store

Store leftover components separately in covered containers in the fridge and use the cooked prawns within 1 day. Assembled canapés are best eaten straight away, as the rusks soften over time; do not leave them at room temperature for extended periods.

Frequently asked questions