Prawn And Lime Mayonnaise Open Sandwich Food

OPEN PRAWN COCKTAIL SANDWICH

Steps:

• Make the dressing in a medium bowl. Mix the mayonnaise, ketchup, half the dill, the juice from 4 of the lemon wedges and some seasoning. Toss in the prawns cucumber and tomatoes.
• Arrange the bread on 2 plates, top each with rocket and pile on the prawn filling. Scatter with remaining dill and serve with the lemon wedges, for squeezing over.

SHRIMP OPEN-FACED SANDWICH

Steps:

• Preheat oven to 400 degrees.
• Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
• Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
• Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
• Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
• Spread 1 teaspoon of the mayonnaise on each toast.
• Top each slice with 2 whole cooked shrimp and 2 radish slices.
• Garnish with mâche leaves.

CLASSIC PRAWN MAYO SANDWICHES

Steps:

• Remove prawns from packet and pat with paper towels to remove the moisture.
• Slice each prawn into 3 or 4 even-sized pieces and place into a mixing bowl.
• Add mayonnaise and a good pinch of black pepper, then stir to combine.
• Divide prawn mayo between 3 slices of bread, top with around 1/2 tsp chives, then add a second slice of bread on top. Slice in half diagonally then enjoy!

PRAWN & LIME NOODLES

Steps:

• Put the noodles in a bowl, pour over boiled water from a kettle to cover and set aside for 5 mins. Drain and rinse under cold running water, then place in a large bowl.
• Mix the soy, fish sauce, sesame oil, lime juice and chilli to make a dressing. Pour over the noodles and stir to coat. Add the spring onions, carrots, mint, prawns and nuts. Mix again and divide between 2 bowls to serve, with lime wedges on the side.

SPICED PRAWN COCKTAIL SUBS

Steps:

• Mix the mayonnaise, mango chutney and curry powder with a squeeze of lemon or lime juice in a bowl. Stir in the prawns, then chill until you're ready to assemble.
• To serve, split the sub rolls across the top, line each one with a lettuce leaf and a few slices of cucumber, then spoon in the prawn filling.

SALMON & PRAWNS WITH DILL & LIME AïOLI

Steps:

• Arrange the prawns and salmon on plates. Mix the mayo, garlic and chopped dill, and add lime juice to taste. Put a spoonful on each plate, scatter over dill leaves add a wedge of lime and a grinding of pepper.

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

Steps:

• Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

OPEN-FACED SEAFOOD SANDWICHES

Steps:

• Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.