Sriracha and coriander prawn sandwiches
30 min·Australian
Sriracha and coriander prawn sandwiches
Ingredients
Prawn Filling
- 10 slices white toast bread
- 1/2 cup finely chopped fresh coriander leaves
- 2/3 cup whole-egg mayonnaise
- 1 tbsp sriracha chilli sauce
- 2 tsp lemon juice
- 2 eschalots, finely chopped
- 400g peeled cooked prawns, finely chopped
Instructions
3 steps
- 1
Make Sriracha and coriander prawn filling: Combine mayonnaise, sriracha, lemon juice and eschalot in a bowl. Add prawns. Season with salt and pepper. Stir until well combined (see notes).
- 2
Place half the bread slices on a chopping board. Divide prawn mixture among slices and spread to form an even layer. Sprinkle with coriander. Top with remaining slices.
- 3
Using a serrated knife, remove and discard crusts from sandwiches. Cut each sandwich into 3 fingers. Transfer to a serving plate. Serve.
Progress
0 / 3 steps
Nutrition
Per serving (based on 15 servings)
Calories
34cal