Prawn Salad Canape

This canape is simple and refreshing. Once again, I made the base using spring roll wrappers.


Ingredients (make 30 small canapes):
- 100g prawns, peeled and boiled
-  1 Japanese cucumber, diced
- 50g of cheery tomatos, quarter
- 15 pieces of small spring roll wrapper, quartered
- fresh spinach, cut into small pieces
- 2 tablespoons mayonnaise
- pepper
- 1 tablespoon of fruit jam
- 1 beaten egg

Procedures:
1) Boil prawns and cool it to room temperature. Dice it.
2) Cut spring roll wrappers into quarter.
3) Using egg wash, combine 2 wrappers and place it on a cupcake mould to form the base. Bake it at 160 degree celsius for 5 minutes.
4) In a mixing bowl, combine prawns, cucumber, spinach, mayonnaise, mustard, pepper, lime juice and jam. Mix well.
5) Scoop a teaspoon of the salad on each of the mini spring roll cups.
6) Add a quarter of cherry tomato on each of the canape. Serve.

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