- cook the prosciutto
- toast the bruschetta
- make the aioli
Just before serving, cook the prawns. While the prawns are cooking, mash the avocado. Don't be tempted to mash the avocado in advance - it will go brown.
The fenugreek adds a wonderful, sharp tang which is not dissimilar to mustard. I think it compliments the other flavours very well in this recipe. But you therefore need to add less dijon mustard than you normally would.
1 egg yolk
1 teaspoon dijon mustard
1/2 cup sunflower oil
1 teaspoon fenugreek
1 teaspoon garlic powder
1 clove garlic crushed
Dijon mustard (extra - to taste)
Squeeze lemon juice
Salt and white pepper to taste
Place the egg yolk and dijon mustard in a small bowl. Whisk until combined. Add the sunflower oil one drop at a time, whisking continuously. Continue whisking until the ingredients are emulsified. The mixture should be rich and creamy. Add the garlic powder, fenugreek and fresh garlic. You will need to taste the mayonnaise at this point to work out what else it needs. Whisk in extra dijon mustard, lemon juice and salt and pepper to taste.
2 slices prosciutto
1 small sourdough bread stick sliced into 12 slices
12 green prawns cleaned and peeled
1 teaspoon sumac
1 avocado mashed
Make the aioli.
Preheat the oven to 200 degrees. Place the sourdough slices on a baking tray lined with baking paper. Drizzle with olive oil. Bake for approximately 15 minutes until golden. Allow to cool.
While the bread is toasting, also place the prosciutto on a baking paper lined baking tray and bake for 12 minutes or until crisp. Allow to cool.
Mix the prawns with a little olive oil and sumac. Heat a fry pan and cook the prawns for 2-3 minutes on each side. While the prawns are cooking, spread each toast slice with avocado. Once the prawns are cooked, top the avocado with a prawn, a slice of prosciutto and a teaspoon of aioli. Serve immediately.