This canapé makes a perfectly light and elegant mouthful, marrying a creamy and tangy prawn tartare with sweet caramelised onion shells.
You can make the prawn tartare in the morning, and then caramelise the onions and fill them with tartare before serving. If you're using frozen prawns, defrost them in the fridge overnight before cooking.
This recipe makes one canapé per serving.
Caramelised onion shells
Prawns (raw cutlets)
Get access to all of my recipes and join the discussion by going paid.
Waiting for more reviews...
Check back later to see what people thought of this one!