Spicy Prawns Rémoulade on Molasses-Buttered Toast

Ingredients for Spicy Prawns Rémoulade on Molasses-Buttered Toast

• 90ml (3/4 stick) butter, room temperature

• 2 teaspoons light molasses

• 1/4 teaspoons chilli powder

• 50g mayonnaise

• 3 tablespoons finely chopped celery

• 1 1/2 tablespoons chopped Italian parsley

• 2 1/2 teaspoons drained prepared white horseradish

• 2 teaspoons minced shallot

• 2 teaspoons ketchup

• 2 teaspoons whole grain Dijon mustard

• 1 teaspoon grated lemon peel

• 1 teaspoon Worcestershire sauce

• 1 teaspoon paprika

• 1 small garlic clove, minced

• 1/4 teaspoons cayenne pepper

• 24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices

• 230g cooked peeled medium prawns

• 2 tablespoons chopped fresh chives

How to make Spicy Prawns Rémoulade on Molasses-Buttered Toast

Using fork, mix all ingredients in small bowl to blend.

Mix first 12 ingredients in medium bowl.

Preheat oven to 218°C. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.

Mix prawns into remoulade sauce. Top toasts with prawns mixture. Sprinkle with chives. Place toasts on platter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.