prawn and sesame toasts
- 500g medium green (raw) prawns (shrimp), peeled, tails and veins removed
- 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.
© DONNA HAY GROUP
