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Siba’s avo-and-chipotle butter prawn toast

By Siba Mtongana

Serves Makes 2 to 4 slices

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 T canola oil
1 T butter
2 cloves garlic, finely crushed
1 T tomato paste
1 T chipotle soaked in water for at least 30 minutes, chopped
80 g prawns, peeled and shelled (if frozen, thawed completely and dried with kitchen paper)
1 T soy sauce
A squeeze of lime juice
2–4 slices sourdough, toasted
2 avocados, halved
4 t pomegranate rubies, to garnish
pea shoots , to garnish

Method

Heat the oil in a pan, then add the butter and heat until melted.
Add the garlic and cook for 1 minute. Stir in the tomato paste and chipotle.
Add the prawns, then season with soya sauce and lime juice. Cook for 3–4 minutes, then remove from the heat.
Place the sourdough on a plate. Top with the avocado and prawns and garnish with pomegranate rubies and pea shoots.

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