Raes on Wategos’ king prawn sangas

With the added crisp and crunch of prawn crackers.

Makes 12 mini sandwiches

Prep

20M

Cook

10M

Total

30M

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“There is something very satisfying about these little prawn sangas,” says chef Jason Saxby. “Little tricks like adding crispy prawn crackers add to the nostalgia and take them to another level.”

Ingredients

Vegetable oil, for deep-frying

12 prawn crackers (see note)

24 slices white bread, crusts removed

12 butter or cos lettuce leaves

24 cooked king prawns, peeled, deveined and halved lengthways

Sauce

250 gm mayonnaise

12 cornichons, drained, coarsely chopped

2 tbsp capers in salt, rinsed, coarsely chopped

1 golden shallot, finely diced

2 tbsp chopped chives

50 ml tomato sauce

2 tsp Worcestershire sauce

2 tsp Tabasco sauce

Juice of 1 lemon

Method

1.Heat oil in a deep saucepan to 180°C. Deep-fry prawn crackers in batches, turning occasionally, until puffed and crisp (2-3 minutes; be careful, hot oil may spit). Drain on paper towels.

2.For sauce, place ingredients in a bowl and stir to combine. Taste and adjust seasoning if required.

3.Cut bread slices into half to make 2 finger sandwiches. Spread sauce over each finger sandwich. Place a lettuce leaf on half of the finger sandwiches. Place prawn halves on top of each lettuce leaf, then top with a prawn cracker. Sandwich with remaining finger sandwiches, sauce-side down. Cover sandwiches and refrigerate until ready to serve.

Prawn crackers are available from Asian grocers and select supermarkets.
Notes

Jason Saxby

Recipe / styling by Lisa Featherby

Ingredients

Method

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