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Prawns on toast with lemon myrtle mayonnaise

Name: Prawns on toast with lemon myrtle mayonnaise
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 6
Ingredients: Olive oil, to brush; 6 slices sourdough, 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

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Prawns on toast with lemon myrtle mayonnaise

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Capture the flavour of Australian country cooking with this simple prawn and lemon myrtle mayonnaise starter.

Olive oil, to brush
6 slices sourdough, 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

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.

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.