Project Description

Chilli Lime Prawns with Lemon Myrtle Mayonnaise


  • Olive oil, to brush.
  • 6 slices sourdough, halved.
  • 1 garlic clove, halved.
  • 180 g of Plate and Platter Premium Whole Egg Mayonnaise.
  • 2 teaspoons ground lemon myrtle, plus extra to serve.
  • 18 cooked peeled prawns, deveined, halved lengthways if large.
  • 1 tablespoon finely chopped flat-leaf parsley.
  • ¼ Cup of Sunshine Lime Juice.
  • ¼ Chilli Flakes.


  1. Preheat a barbecue or chargrill pan on high heat. Brush oil over both sides of the bread. Grill bread, turning, for 1-2 minutes until charred. Rub warm bread with the cut side of the garlic.
  2. Add 180 g Plate and Platter Premium Whole Egg Mayonnaise, a ¼ cup of Sunshine Lime Juice and lemon myrtle in a bowl, then season. Toss the prawns with half the mayonnaise mixture, then pile onto toasts. Sprinkle with parsley, chilli flakes and add a little extra Sunshine Lime Juice. Serve the chilli lime prawns with the remaining Plate and Platter Premium Whole Egg Mayonnaise.