Chilli Lime Prawns with Lemon Myrtle MayonnaiseBenita Bianco2020-12-01T02:40:46+00:00
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.
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.
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.