Avo toast gets the prawn treatment

Why stop at avo on toast when you can add prawns? And chipotle butter? We thought so. Celebrity cook, Siba Mtongana shows you how.


Avo-and-chipotle butter prawn toast


  1. Canola oil: 1 tablespoon  
  2. Butter: 1 tablespoon  
  3. Garlic cloves: 2, finely crushed 
  4. Tomato paste: 1 tablespoon  
  5. Chipotle: 1 tablespoon, soaked in water for at least 30 minutes, chopped
  6. Prawns: 80 g, peeled and shelled (if frozen, thawed completely and dried with kitchen paper)
  7. Soy sauce: 1 tablespoon 
  8. A squeeze of lime juice
  9. Sourdough: 2–4 slices, toasted 
  10. Avocados: 2, thickly sliced
  11. Pomegranate rubies: 4 teaspoons, to garnish 
  12. A handful of pea shoots, to garnish 
  13. A handful of edamame beans, to garnish


Heat the oil in a pan, then add the butter and heat until melted.

Add the garlic and cook for 1 minute. Stir in the tomato paste and chipotle.

Add the prawns, then season with soy sauce and lime juice. Cook for 3–4 minutes, then remove from the heat.

Place the sourdough on a plate. Top with the avocado and prawns, garnish with pomegranate rubies, edamame beans and pea shoots.

No time for DIY?