Fresh herbs, garlic and golden butter make these toasted prawn sandwiches irresistible. Serve hot from the pan with a squeeze of zesty lemon juice.
- 1½ tbsp finely chopped parsley
- 1½ tbsp finely chopped dill
- 3 garlic cloves, very finely grated or crushed
- 10 cooked prawns, peeled, deveined, chopped
- ¼ cup butter, at room temperature
- ½ lemon, zested
- 6 slices white bread
- 2 tbsp ghee
- lemon wedge, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Combine herbs, garlic, prawn, butter, lemon zest and a good pinch of salt and pepper in a bowl and mix until all ingredients are evenly distributed.
- Spread one-third of prawn mixture onto 1 slice of bread, coating evenly and spreading the mixture to the edges. Sandwich with another slice of bread and push down, making sure it doesn’t come apart. Repeat with remaining bread and prawn mixture.
- Add one-third of ghee to a hot pan, until melted. Add sandwich and weigh down with a lid. Toast for 2–3 minutes, turn and cook for another 2–3 minutes, or until golden brown. Repeat with remaining ghee and sandwiches.
- Use a serrated knife to gently remove crusts. Slice toasties corner to corner, creating four triangular slices for each sandwich. Stack and place a skewer through the middle. Serve with a wedge of lemon.
This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.