Mary Berry Sweet Chilli Prawn Canapés

The first time I made these Sweet Chilli Prawn Canapés, I was late, flustered, and missing a muffin tin. Classic. I ended up pressing the garlicky bread squares into a regular tart tray and prayed they’d hold their shape—and somehow, they did. But lesson learned: when Mary says “mini muffin tin,” she means it.

To be honest, I didn’t expect these to be such a hit. I threw them together before a Sunday lunch with mates, thinking they’d be a little nibble, nothing fancy. But the contrast—the crisp bread cup, that creamy-savoury prawn mix with a tangy kick—had everyone hovering over the tray. Let me show you what made them sing (and what nearly flopped).

The Secret Behind This Bake

Most canapé recipes either go full faff or fall flat on flavour. But this one hits that sweet spot—easy to prep, but packed with zing.

• That splash of white miso is magic. It’s subtle, but it gives the prawns this umami backbone that makes them taste far more posh than they are.
• The bread base surprised me. Thin-sliced white bread, rolled out and baked with garlic butter? It crisps up like a savoury tart shell—without the faff of pastry.
• I once forgot to dry the prawns properly, and the whole mix turned watery and sad. Lesson learned: dry prawns = flavour punch.

INGREDIENTS + WHY THEY MATTER

• White Bread – Rolled thin, it crisps beautifully and holds its shape like a mini tart shell. Thicker slices = chewy disaster.
• Melted Butter + Garlic – Infuses the base with flavour and gives that golden finish. Skip the garlic and it tastes flat.
• White Miso Paste – Adds subtle savoury depth. I tested without it—tasted fine, but not wow.
• Sweet Chilli Sauce – Brings heat, sweetness, and stickiness. The brand matters—go for one with real chilli flakes.
• Rice Wine Vinegar + Soy Sauce – Adds zing and salt. I once swapped vinegar for lime juice—not bad, but sharper.
• Fresh Ginger – Brightens everything. Don’t skip it.
• Spring Onions + Parsley – For crunch and freshness.
• North Atlantic Prawns – Small and sweet. Bigger prawns overpower the base.

Ingredient Swaps That Hold Up

• No white miso? Try ¼ tsp light tahini plus a pinch of salt. Not identical, but gives a nice richness.
• Gluten-free? Use GF sandwich bread, but toast it first to help it hold shape.
• Egg-free? Already is!
• Herb swap? Coriander works well in place of parsley for a brighter, Thai-style note.
• Chilli level too low? Add a few drops of sriracha to the mix.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bread curled up in oven	Didn’t press it firmly in the tin	Press firmly into each hole and chill 5 mins
Filling went watery	Prawns weren’t dried enough	Pat prawns dry with kitchen paper
Base was chewy, not crisp	Bread was too thick or underbaked	Roll bread very thin and bake golden
Mix tasted flat	Forgot the miso or ginger	Don’t skip these—they add depth

HOW TO MAKE MARY BERRY’S SWEET CHILLI PRAWN CANAPÉS

1. Prep your oven: 200°C (fan 180°C). Grab a 12-hole mini muffin tin.
2. Roll the bread: Thin as you can—should feel almost like soft pastry. Cut each slice into 4 squares.
3. Brush & bake: Mix melted butter and garlic. Brush bread on both sides and press into muffin tin. Bake 8–10 mins until golden and crisp. Watch closely—they catch quickly.
4. Mix your filling: In a bowl, stir miso, chilli sauce, vinegar, soy, ginger, and oil. Add spring onions and parsley.
5. Add prawns: Dry prawns thoroughly, toss in sauce, season with pepper.
6. Assemble: Spoon filling into cooled bread cups. Serve immediately or chill slightly before guests arrive.

TIPS FROM MY KITCHEN

• I always chill the prawn mix for 15 mins—it sets the flavour and makes it easier to spoon.
• If the bread looks too pale at 10 mins, give it 1–2 more, but keep an eagle eye.
• I use sesame oil when I want a more Asian-style hit—sunflower is milder.
• Tucking a tiny coriander leaf on top makes them look way fancier than they are.

STORAGE + SERVING

• Make ahead? You can prep the bases a day ahead—just store in an airtight tin.
• Leftovers? Store filled canapés in the fridge up to 2 days, but the base softens.
• Reheating? Oven only, 180°C for 5–7 mins. Never microwave—they go soggy.
• Serving idea? Add a little extra sweet chilli drizzle on top and a sprig of parsley or coriander.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen prawns?
A: Absolutely—just make sure they’re fully defrosted and patted bone-dry. Any moisture waters down the filling.

Q: Can I make the bread cups in advance?
A: Yes! Store them in an airtight tin for up to 2 days. They’ll stay crisp if fully baked.

Q: What can I use instead of a mini muffin tin?
A: A regular tart tray works in a pinch, but your cups will be shallower. Just press the bread well and reduce bake time slightly.

Q: Is white miso really necessary?
A: It’s not essential, but it gives the filling that “something extra.” Without it, it’s a bit one-note.

Q: How spicy are these?
A: Mild, with a sweet kick. If you want more heat, a touch of fresh chopped red chilli works wonders.

Try More Recipes:

• Mary Berry Cheese Straws
• Mary Berry Wholemeal Scones
• Mary Berry Cheese Scones
• Mary Berry Gluten-Free Scones Recipe