Savoury Egg & Prawn Cocktail Sandwiches
RECIPE Jo Wilcox
PHOTOGRAPH Jae Frew
READY IN 20 minutes
SERVES Makes 12 sandwiches
4 hard boiled eggs
¼ cup mayonnaise
1 teaspoon celery salt
dash of Worcestershire sauce
250g prawns, cooked and deveined
2 tablespoons pesto
1 tablespoon aioli
1 tablespoon fresh herbs,
24 slices white sandwich bread
12 slices brown sandwich bread
handful of rocket leaves
50g butter, softened parsley, to garnish
• Mash eggs with mayonnaise, then season with celery salt, Worcestershire and pepper. Chill until required.
• Mix prawns with pesto, aioli and herbs, then chill.
• Cut bread slices into circles using a 6cm cookie cutter. Spread egg mixture over 12 of the white bread circles, then top each with a few rocket leaves. Butter one side of the brown bread, then place the rocket leaves on top. Arrange about 4 prawns in a circular pattern on the brown bread circles. Butter the last 12 of white bread circles and sandwich on top of the prawns. Decorate each sandwich with a parsley leaf.
PER SERVE: Energy: 315kcal, 1319kj Protein: 14g Fat: 14g Saturated fat: 4g Cholesterol: 116mg Carbohydrate: 33g Fibre: 4g Sodium: 1319mgIssue 88