Prawn sanga with rocket mayonnaise

Name: Prawn sanga with rocket mayonnaise
Yield: 8
Ingredients: 1 cup (300g) Kewpie mayonnaise (substitute whole-egg mayonnaise); 1/2 firmly packed cup rocket leaves; 1 tbs extra virgin olive oil; 16 slices white bread; 2 Lebanese cucumbers, thinly sliced (we used a mandoline); 1/2 red onion, thinly sliced; 1kg cooked king prawns, peeled; Crushed pepper berries (from good grocers – substitute black pepper); Lemon wedges; Lime wedges

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by Jesse McTavish

Feb 13, 2019

It doesn't get more Australian than this.

1 cup (300g) Kewpie mayonnaise (substitute whole-egg mayonnaise)
1/2 firmly packed cup rocket leaves
1 tbs extra virgin olive oil
16 slices white bread
2 Lebanese cucumbers, thinly sliced (we used a mandoline)
1/2 red onion, thinly sliced
1kg cooked king prawns, peeled

To serve

Crushed mountain pepper berries (from good grocers – substitute black pepper)
Lemon wedges
Lime wedges

Method

1.

To make the rocket mayonnaise, place mayonnaise, rocket and oil in a blender and whiz until well combined.
2.

Using a 9cm round cookie cutter, cut rounds from slices of bread (use remaning bread to make breadcrumbs for other recipes if you like).
3.

To assemble, spread 1 side of bread rounds with rocket mayonnaise. Top half the rounds with cucumber, onion and prawn, then top with remaining remaining rounds, mayo-side down. Sprinkle over mountain pepper and serve with lemon and lime wedges alongside.