Prawn and Lime Mayonnaise Sandwiches

, from Issue #51. September, 2015
Photography by Aaron McLean.
 Prawn and Lime Mayonnaise Sandwiches

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.


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)


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.