Pumpernickel with tiger prawns, garlic butter, avocado mash and radish

Serves 4 Starters and mains




  • 12 raw tiger prawns
  • 4 slices of pumpernickel bread
  • small bunch of radishes, topped and tailed, thinly sliced
  • amaranth sprigs, to garnish
  • lime slices, to garnish

For the avocado mash

  • 2 ripe avocados, stones removed
  • juice of 1 lime
  • 1 garlic clove, finely chopped
  • 2tbsp chopped coriander
  • pinch of chilli flakes

For the garlic butter

  • 50g butter
  • 2 garlic cloves, finely chopped
  • small handful chopped coriander


Fill a large bowl with ice and bring a large saucepan of salted water to the boil. Add the prawns to the saucepan and cook for 1 minute, then drain and plunge immediately into the ice. Once cold, remove the heads and shells and set aside.

To make the mash, mix the avocado and lime juice together with a fork until smooth. Stir in the garlic, coriander and chilli flakes and season with sea salt and ground black pepper to taste.

To make the garlic butter, place the butter and garlic in a saucepan over a gentle heat. Once the butter has melted, stir in the chopped coriander. Add the prawns to the pan and warm through briefly, taking care not to overcook.

Generously spread the slices of pumpernickel with the mashed avocado, then top with the prawns and scatter over the radish. Pour over any remaining butter from the pan and arrange the lime slices and amaranth sprigs on top. Serve immediately.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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