Mary Berry Sweet Chilli Prawn Canapés

This easy Mary Berry Sweet Chilli Prawn Canapés recipe is a delicious appetizer that’s quick to prepare and perfect for any gathering. With a creamy prawn filling and a crispy bread base, you can use common ingredients to make these delightful bites your own. Ideal for impressing guests without fuss!

This Sweet Chilli Prawn Canapés Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Base:

• 3 slices of white bread from a large tin loaf
• 30g melted butter
• 1 garlic clove, finely grated

For the Prawn Filling:

• ½ tsp white miso paste
• 1 tbsp sweet chilli sauce
• 1 tsp rice wine vinegar
• 1 tsp soy sauce
• ½ tsp finely grated fresh root ginger
• 1 tbsp sunflower or sesame oil
• 2 spring onions, trimmed and finely sliced
• 2 tbsp freshly chopped parsley
• 175g small cooked North Atlantic prawns
• Freshly ground black pepper, to taste

How To Cook Sweet Chilli Prawn Canapés:

1. Preheat the Oven: Preheat your oven to 200°C (Fan 180°C/Gas 6). You will need a 12-hole mini-muffin tin.
2. Prepare the Bread: Roll out the slices of bread very thinly with a rolling pin until each is about 12.5cm (5in) square. Remove the crusts and cut each slice into 4 squares.
3. Brush and Bake the Bread: In a small bowl, mix the melted butter and grated garlic. Brush both sides of the bread squares with this mixture, then line the holes of the mini muffin tin, pressing down firmly. Bake in the preheated oven for about 8-10 minutes until golden and crisp. Keep an eye on them as they can darken quickly. Once baked, set aside to cool in the tin.
4. Make the Prawn Filling: In another small bowl, combine the miso paste, sweet chilli sauce, rice wine vinegar, soy sauce, ginger, and oil. Add the spring onions and parsley, mixing well.
5. Prepare the Prawns: Drain any excess water from the prawns and dry them thoroughly on kitchen paper. Add them to the bowl with the sauce mixture, season with freshly ground black pepper, and stir well.
6. Assemble the Canapés: Spoon the prawn filling into the cooled bread cases to serve.

Recipe Tips

• Use Fresh Prawns: Always pick fresh or good-quality cooked prawns for the best flavor. Frozen prawns can be used too, but make sure they are fully thawed and dried well.
• Roll the Bread Thin: Roll the bread slices as thin as you can. This makes them crispy and helps hold the filling better. If they are too thick, they may be chewy.
• Watch the Baking Time: Bread can brown quickly, so keep an eye on it while baking. Take it out when it’s golden to avoid burning.
• Chill the Filling: After mixing the prawn filling, put it in the fridge for about 15 minutes. This helps the flavors mix and makes it easier to spoon into the bread cases.
• Add a Garnish: Before serving, think about adding some chopped herbs or a drizzle of extra sweet chilli sauce on top. This gives a nice color and extra flavor.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Sweet Chilli Prawn Canapés cool to room temperature. After that, put them in an airtight container and store them in the fridge for up to 2 days.
• Reheating: Preheat the oven to 350°F and heat leftover Sweet Chilli Prawn Canapés on a baking tray for 5-7 minutes until warm. Avoid microwaving, as it can make the bread soggy.

Nutrition Facts

Serving Size: 1 serving (based on 4 servings total)

• Calories: 193 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Cholesterol: Not specified
• Sodium: 931 mg
• Potassium: 205 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Sugars: 15 g
• Protein: 3 g

Try More Mary Berry Recipes:

• Mary Berry Smoked Salmon and Avocado
• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Ciabatta Tricolore
• Mary Berry Lemon Sole With Fennel Slaw
• Mary Berry Smoked Salmon and Avocado