Name: Prawns on toast with lemon myrtle mayonnaise
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1
Ingredients: Olive oil, to brush; 6 slices sourdough bread, halved; 1 garlic clove, halved; 100g mayonnaise; 80g sour cream; 2 tsp ground lemon myrtle (see notes), plus extra to serve; 18 cooked peeled prawns, deveined, halved lengthways if large; 20.00 ml finely chopped flat-leaf parsley

Prawns on toast with lemon myrtle mayonnaise

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Prep Time:
5 minutes

Cook Time:
2 minutes

Total Time:
7 minutes

Indulge in authentic Australian flavors with this easy prawn and lemon myrtle mayo appetizer.

Ingredients:

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

Instructions:

Preheat a barbecue or chargrill pan on high heat. Brush both sides of the bread with oil and grill for 1-2 minutes until charred. Finish by rubbing the warm bread with the cut side of the garlic.
In a bowl, mix together mayonnaise, sour cream, and lemon myrtle, then season to taste. Coat the prawns with half of the mayonnaise mixture and place them on top of the toasts. Garnish with parsley and a hint of extra lemon myrtle. Serve with the remaining mayonnaise mixture on the side.

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