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How to make Prawns on toast with lemon myrtle mayonnaise

Yield = 6
Prep time: 0:05
Cook time: 0:02
Total time: 0:07

Ingredients

  • Olive oil, to brush
  • 6 slices sourdough bread, halved
  • 1 garlic clove, halved
  • 1/3 cup (100g) whole-egg mayonnaise
  • 1/3 cup (80g) sour cream
  • 2 teaspoons ground lemon myrtle (see notes), plus extra to serve
  • 18 cooked peeled prawns, deveined, halved lengthways if large
  • 1 tablespoon finely chopped flat-leaf parsley

Method

  • Step 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.
  • Step 2 Combine mayonnaise, sour cream and lemon myrtle in a bowl, then season. Toss the prawns with half the mayonnaise mixture, then pile onto toasts. Sprinkle with parsley and a little extra lemon myrtle, then serve with the remaining mayonnaise mixture.