Prawn and wasabi nibbles

This holiday season I was in charge of a 'prawn nibble'. These little treats would be ideally suited to using pre-cooked cocktail prawns, however I pan fried green prawns in a little garlic and olive oil and served them warm so I could indulge in them as well.

Ingredients:

• 1 packet Seaweed or Black Sesame flavoured rice crackers 
• Cocktail prawns/ Green prawn meat (depending how many you want to make get between 250-500gms) - your need as many prawns as crackers
• Half a ripe advocado
• 125gm Philadelphia cream cheese
• 1 - 2 teaspoons wasabi paste
• Good squeeze of lemon juice
• Few tablespoons good quality mayonaise

The wasabi dip is best made at least an hour before hand so it can sit in the fridge for a bit for the flavours to develop.

For the dip: Mash the advocado with a fork, and combine with the cream cheese, wasabi, lemon juice and mayonaise. The dip may need more or less wasabi, lemon and mayo, so make it up to your personal taste. 

If cooking the prawns yourself, fry them in a hot pan (they'll only need a minute or so each side) with a dash of olive oil and a clove of diced garlic and set aside to cool slightly, otherwise they'll melt your wasabi mix a bit.  

To serve:

Spoon, or pipe if you are a fancy type, a teaspoon sized dollop of wasabi mix onto each cracker and top with a prawn.

A very easy and flavoursome summer starter.

xx