Avocado and mayonnaise pintxo with prawns

30 min
Type of dish: Finger foods, Shellfish
Temperature: Cold
Seasonal period: All year
Allergens:
Crustacean
Crustacean
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Eggs 1.5 ud
Prawns 0.15 kg
Bread 125.0 g
Mayonnaise sauce 0.05 l
Garlic, bulb 0.5 ud
Tomate cherry de colores 0.025 kg
Olive oil 0.004 l
Table salt 0.5 g
Guacamole 90.0 g
Germinated onion 0.003 kg
See Recipe
Avocado 0.1 kg
Spring onions 0.5 ud
Tomato 0.05 kg
Extra virgin olive oil 0.025 l
Table salt 0.5 g
Ground white pepper 0.25 g
Tabasco 0.05 ml
Elaboration
  • Cut thin slices of bread with a serrated knife and toast them in the oven.
  • Lightly fry the garlic cut into brunoise and the cherry tomatoes.
  • Cook the eggs for 10-12 minutes. Rinse.
  • Make a guacamole.
  • Cook the prawns in salted boiling water. Rinse and peel.

 

SET UP

  • Spread mayonnaise on the toast. Place a slice of a boiled egg, cover half the surface with the guacamole and the other half with the cherry tomatoes. Then place the prawn on top.
  • Decorate with some micro sprouts.
Nutritional information (1 portion)
Energy
241.36
kcal
Carbohydrates
15.21
g
Proteins
8.06
g
Lipids
16.78
g
Fiber 1.44 g
Saturates 2.75 g
Monounsaturated fatty acids 11.56 g
Polyunsaturated fatty acids 2.09 g
Cholesterol 123.11 mg
Calcium 75.7 mg
Iron 1.38 mg
Zinc 7.87 mg
Vitamin A 51.58 ug
Vitamin C 6.39 g
Folic acid 27.19 ug
Salt (Sodium) 390.69 mg
Sugars 1.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.