•  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

  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.

  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.