2 spring onions, green part only
1 tbsp soy sauce
2 tsp sesame seeds
1 tsp wasabi paste, or more to taste
¼ tsp sesame oil
250g cooked prawns, roughly chopped
1 small red chilli, finely chopped (optional)
2 ripe avocados, pitted, peeled and chopped into chunks
Juice of ½ a lime
Pinch of black pepper
24 mini rice crackers
- Place a handful of ice cubes in a bowl and cover with cold water.
- With a small sharp knife, slice each spring onion lengthwise as thinly as possible into long strips. Place the strips into the iced water for a few minutes until they curl.
- In a bowl, whisk together the soy sauce, sesame seeds, wasabi and sesame oil. Add the chopped prawns and red chilli and toss to coat. Place the avocado in a separate bowl, add the lime juice and mash with a fork. Season with black pepper.
- Spread some avocado on each rice cracker. Top with a spoonful of the wasabi prawns and the curly spring onion pieces.
Per Serving 70kcals, 3.8g fat (0.8g saturated), 6.2g carbs, 0g sugars, 3.1g protein, 1.2g fibre, 0.064g sodium