Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 10 x 5mm-thick slices crusty bread

  3. 1 tbs olive oil

  4. 10 slices pancetta (see note)

  5. 2 baby cos lettuces, leaves separated

  6. 2 avocados, halved, stones removed, peeled, thinly sliced

  7. 2kg cooked prawns, peeled leaving tails intact, deveined

  8. Lime aioli

  9. 2 egg yolks

  10. 2 garlic cloves, finely chopped

  11. 1 tsp Dijon mustard

  12. 250ml (1 cup) olive oil

  13. 2 tsp finely grated lime rind

  14. 2 tbs fresh lime juice

Instructions Jump to Ingredients ↑

  1. To make the lime aïoli, place the egg yolks, garlic and mustard in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the lime rind and lime juice and process until well combined. Season with salt and pepper.

  2. Preheat grill on high. Place the bread, in a single layer, on a baking tray. Drizzle over the oil. Cook under grill for 2 minutes each side or until lightly toasted. Transfer to a plate.

  3. Place the pancetta, in a single layer, on the tray. Cook under grill for 5 minutes or until crisp.

  4. Divide the bread and lettuce among serving plates. Top with the pancetta, avocado and prawns. Top with the lime aioli and season with pepper to serve.


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