Prawn blinis

prawn blinis

Prawn blinis make the perfect snack on a hot summer afternoon.

Makes 24


  • 1 packet Marcel’s Fancy Blinis (in your supermarket’s freezer section)
  • 160g crème fraiche
  • 1 red chilli, finely diced
  • Zest and juice of one lime
  • 24 prawns cutlets (you can use frozen, raw prawns)
  • 1 – 2 TBS butter
  • 1 large mango
  • Coriander to garnish
  • Salt and pepper to taste


  • Mix together crème fraiche, finely diced chilli, lime juice & zest. Season with salt and pepper to taste.
  • Pan fry prawns in butter over a medium – high heat until cooked through and golden. Cook in two batches if required and season with salt and pepper.
  • Dice mango into 1cm x 1cm cubes.
  • Warm blinis as per packet instructions.
  • Top blinis with a teaspoon of crème fraiche mixture, a cooked prawn, a mango slice and a coriander leaf.
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