Recipes

INGREDIENTS

• 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.

METHOD

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.