Prawn and Lime Mayonnaise Sandwiches
Photography by Aaron McLean.
Little sandwiches are always one of the most popular foods to serve with drinks – you can make these extra special by using cooked crayfish instead of prawns.
INGREDIENTS
24 large raw peeled prawns
1 tablespoon olive oil
1 clove garlic, crushed
sea salt and pepper
Lime mayonnaise
½ cup good quality mayonnaise
finely grated zest 1 lime
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
12 slices each wholegrain and white sandwich bread
soft butter
sango sprouts or micro leaves
pastry cutter for cutting out bread (I used an 8 cm fluted cutter)
METHOD
Heat the oil in a sauté pan and sauté the prawns until just cooked through, adding the garlic for the last few seconds of cooking to prevent it burning. Transfer to kitchen towels, season well and set aside to cool.
Mayonnaise: Combine all the ingredients in a bowl and season.
To assemble: Spread one side of each piece of bread with butter. Using the pastry cutter, stamp out each piece of bread, discarding the crusts.
Spread with mayonnaise and place two prawns on 12 of the circles. Top with a few leaves and sandwich with the remaining bread. Cover with a damp teatowel if not serving immediately. Makes 12 sandwiches.
Pantry note: If large prawns are unavailable you will need more than 24 regular sized prawns.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.