Pair this decadent and zesty prawn crostini with a Chardonnay for the perfect starter. Caviar garnish is optional.
12 Cape Point premium king prawns; shelled and grilled
6 slices of white or rye bread; crusts removed
120 g butter
1 tsp. lemon juice
1 tbsp. parsley; finely chopped
1. Cut each slice of bread into two triangles and toast lightly.
2. Mix butter with lemon juice and herbs, and spread on toast.
3. Top with grilled prawns, garnish with caviar (optional) and dill and serve.
• Best paired with a Chardonnay.
Recipe by: Nataniël
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