prawn and sesame toasts

  • 500g medium green (raw) prawns (shrimp), peeled, veins removed. tails intact
  • 1 eggwhite 
  • 1 small red chilli, roughly chopped 
  • sea salt and cracked black pepper 
  • 2 pieces lavash bread 
  • melted unsalted butter, for brushing 
  • ¼ cup coriander (cilantro) leaves 
  • 1 zucchini (courgette), grated 
  • ½ tablespoon sesame seeds 

lime mayonnaise

  • ½ cup (150g) whole-egg mayonnaise 
  • 2 teaspoons finely grated lime rind 
  • 1 tablespoon lime juice 
  • sea salt and cracked black pepper

 

  1. Preheat oven to 200°C (390°F). To make the lime mayonnaise, place the mayonnaise, lime rind and juice, salt and pepper in a bowl and stir well to combine. Set aside.
  2. Place the prawns, eggwhite, chilli, salt and pepper in a food processor and process until smooth. Brush both sides of the bread with butter. Place one of the slices on a baking tray lined with non-stick baking paper, spread with the prawn mixture, top with coriander and zucchini. Sandwich with the remaining bread and sprinkle with sesame seeds. Use a knife to score the bread into 16 triangles. Bake for 10–15 minutes or until golden and crunchy. Serve with lime mayonnaise. Makes 16.

 

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