12 slices of country bread, grilled
24 prawns, peeled and cooked until just firm
45 ml (3 tbsp) mayonnaise
1 clove of garlic, minced
15 ml (1 tbsp) fresh lime juice
30 ml (2 tbsp) Peppadew® Pickled Jalapeño, drained and chopped
Salt and freshly ground black pepper to taste
30 ml (2 tbsp) fresh mint, shredded
Cut 18 prawns into 4 pieces each.
Mix the mayonnaise, garlic and lemon juice. Gently combine it with the prawns and the Peppadew® Jalapeño. Season to taste with salt and freshly ground black pepper.
Spoon about 1 tablespoon of the prawn mixture onto each toast. Cut remaining 6 prawns in half. Garnish each crostini with the shredded mint and half a prawn and serve at once.