Prawn Toast with Pesto and Chicory

Smooth prawn paste spread on bread, shallow fried until golden, and served with fresh walnut coriander pesto and dressed chicory.

Seafood Appetiser Pesto Prawns Walnuts

Estimated Nutrition

Calories

716.1

kcal / serving

2864.5 kcal total

Carbs

36.5g

per serving

145.8 g total

Fat

51.1g

per serving

204.2 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Parmesan

grated

Fruits

piece

Lemon

juice only

GrainsCereals

slice

Bread

granary or multigrain

NutsSeeds

piece

Nutmeg

freshly grated

to taste

to taste

freshly ground

bunch

big bunch

clove

Garlic

chopped

OilsFats

tbsp

Hazelnut Oil

roasted

Vegetable Oil

for frying

100

Olive Oil

for pesto

tbsp

Olive Oil

for dressing

Other

piece

Egg Whites

free-range

Seafood

300

Prawns

peeled

Vegetables

piece

Green Chili

roughly chopped

head

Red Chicory

root removed and leaves separated

Method

Pulse prawns with hazelnut oil, egg whites, nutmeg, salt, and pepper in a food processor until smooth.

Spread the prawn mixture evenly onto the bread slices.

Heat vegetable oil in a frying pan and shallow fry the toast until golden-brown on both sides.

Drain the cooked toast on kitchen paper.

Blend pesto ingredients, gradually adding olive oil until reaching a smooth consistency.

Whisk olive oil and lemon juice together and toss with chicory leaves in a bowl.

Cut toast into bite-size pieces and serve warm with the pesto and dressed chicory.