Coconut Prawns Crostini with Avocado and Sweet Chilli Mayo

Wine Match: Bladen Pinot Noir Rosé


  • 12 large raw shelled prawn cutlets with tails attached
  • 1 Egg - whisked
  • 1 cup coconut threads
  • Coconut oil for frying
  • 12 slices of ciabatta
  • ¼ cup Olive oil
  • 1 clove garlic crushed
  • 2 large, beautifully ripe Avocados (1 to mash, 1 thinly sliced)
  • Juice of 2 lime
  • 1 Tbsp of sour cream
  • Salt and pepper
  • ½ cup homemade (or good quality store brought) Mayo
  • 2-3 Tbsp of sweet chilli sauce



To prepare Crostini:

  • Heat oven to 160° C
  • Mix the olive oil and crushed garlic together with a little salt and pepper.
  • Lightly brush this garlic oil over both side of the ciabatta slices and place on a baking tray.
  • Bake for 15 mins or until lightly crisp. Remove from the oven and cool.


To prepare Avocado mash:

  • Mash together one of the avocados with the juice of one lime and the sour cream. Season with salt and paper to taste.


To prepare Sweet Chilli Mayo:

  • Mix the mayo together with the juice of one lime and the sweet chilli sauce.  Adjust these last two ingredients to taste.


To prepare Prawns:

  • Pat the prawns dry with a paper towel then dip into the egg, followed by the coconut threads.
  • Heat coconut oil in a fry pan then gently fry the prawns until they are just cooked and are lightly browned.
To Serve
  • Spread the Crostini with the Avocado Mash.
  • Arrange a slice or 2 of avocado and a Coconut Prawn on top.
  • Drizzle with the Chilli Mayo to finish.



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