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Fresh and elegant, this ginger prawn crostini recipe is the perfect appetiser for your next dinner party. It’s quick to cook and will be on the table in just 20 minutes.

  • Makes12
  • Cook time10 minutes
  • Prep time10 minutes
Ginger prawn crostini


  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1/4 cup (60ml) extra virgin olive oil
  • 24 green tiger prawns, peeled leaving tails intact, deveined
  • 300g Coles Bakery Rustic Baguette (available in selected stores only), ends trimmed, cut into 12 slices
  • 2 Lebanese cucumbers, cut into ribbons
  • 1/2 cup drained roasted red capsicum strips
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the ginger and oil in a small bowl. Season. Combine half the ginger mixture and the prawns in a bowl.
  2. Step 2

    Heat a barbecue grill or chargrill on high. Cook the bread for 2 mins each side until charred. Transfer to a serving platter.
  3. Step 3

    Cook the prawn mixture on the same barbecue grill or chargrill for 2 mins each side or until just cooked through.
  4. Step 4

    Top the bread slices evenly with cucumber, capsicum and prawns. Combine the remaining ginger mixture with the lemon juice and chives in a small bowl. Drizzle the prawn crostini with ginger mixture. Serve immediately.