Herby prawn toasts
This isn’t a Chinese-style deep-fried prawn toast, but a snack that makes use of herb mayonnaise – useful if you have some left over from a batch, and if you don’t, this is a good excuse to make some! You could top the toasts with sliced fresh chilli if you want these to be spicier, or try adding diced tomatoes and a little feta for a riff on prawn saganaki.
Ingredients
Metric
Imperial
- 150g of king prawns, raw
- 2 slices of farmhouse-style soft white bread, cut in half or quarters if large
- Parmesan, for grating
- 1 spring onion, finely sliced
- chilli flakes to taste
- 1 lemon, zested and juiced
Herb mayonnaise
- 2 egg yolks
- 1/2 tsp Dijon mustard
- 100ml of neutral oil, such as vegetable
- 50ml of extra virgin olive oil
- 1 dash of lemon juice
- 1 garlic clove, grated to a paste
- 1 tbsp of chives, finely chopped
- 1 tbsp of parsley, finely chopped
- 1 tbsp of basil, finely shredded
- salt to taste
Method
To make the mayonnaise, place the egg yolks and mustard into the bowl of an electric mixer. Slowly begin adding the flavourless oil drip by drip. Then, in a thin stream, slowly add the olive oil in the same way. Add the lemon juice and garlic and whisk to combine. Season with salt and stir through the chopped herbs
- 2 egg yolks
- 1/2 tsp Dijon mustard
- 100ml of neutral oil, such as vegetable
- 50ml of extra virgin olive oil
- 1 dash of lemon juice
- 1 garlic clove, grated to a paste
- 1 tbsp of chives, finely chopped
- 1 tbsp of parsley, finely chopped
- 1 tbsp of basil, finely shredded
- salt to taste
Preheat a grill to medium
Combine the prawns with 4 tablespoons herb mayonnaise and spread onto the bread pieces. Top with spring onions and a grating of Parmesan and grill for a few minutes, or until the prawns are totally pink
- 150g of king prawns, raw
- 2 slices of farmhouse-style soft white bread, cut in half or quarters if large
- 1 spring onion, finely sliced
- Parmesan, for grating
Top with chilli flakes, lemon zest and a squeeze of lemon juice to serve
- chilli flakes to taste
- 1 lemon, zested and juiced
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