Archive of BBC Food Recipes

Prawn toast with pesto and chicory

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Give prawns on toast a flavour twist with a dash of nutmeg, perfect pesto and crisp chicory.


  1. For the prawn toast, pulse the prawns in a food processor with the hazelnut oil, egg whites, nutmeg, salt and pepper until smooth. Spread the mixture evenly on the bread slices.

  2. Heat a frying pan and add the vegetable oil. Once hot, shallow fry the toast until golden-brown on both sides, fry the prawn side first. Drain on kitchen paper.

  3. For the pesto, put all the ingredients, except the olive oil, in a blender. Add half the oil and pulse, adding more oil until the pesto has a smooth consistency (you may not need all the oil).

  4. To serve, put the chicory leaves in a large bowl. Mix the oil and lemon juice in a small bowl and season with salt and pepper. Pour the dressing over the leaves and toss to coat the leaves.

  5. Trim and cut the toast into bite-size pieces and serve warm with the pesto and dressed chicory leaves.


For the prawn toast

  • 300g/10½oz prawns, peeled
  • 2 tbsp roasted hazelnut oil
  • 2 free-range egg whites
  • fresh nutmeg, grated
  • 8 slices granary or multigrain bread
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the walnut and coriander pesto

  • 60g/2¼oz walnuts
  • 1 big bunch coriander
  • 1 garlic clove, chopped
  • 1 tbsp grated Parmesan
  • 1 green chili, roughly chopped
  • 100ml/3½fl oz olive oil

To serve

  • 2 heads red chicory, root removed and leaves separated
  • 3 tbsp olive oil
  • 1 lemon, juice only

Shopping List

Prawn toast with pesto and chicory

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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