Open Rye with Prawns, Mango and Red Chilli

In this intriguing open sandwich the natural pink colouring of the prawns is accented with the intensity of red chilli. Tropical fruit adds another dimension, with a hit of acidity to balance the sweetness. Add the richness of a good quality mayonnaise and you have an unconventional yet delightful dish.

A rustic slice of rye bread, spread with a lime mayo, is topped with ‘Bistro- style’ salad leaves (red chard etc.), and then topped with prawns and small chunks of fresh mango. Finished with a dash of lime juice and some zest.

Serves 4

Ingredients

300g prawns, thawed (240g after thawing)
4 chunky slices rye bread
4 tbsps mayonnaise
1 lime
half medium-sized red chilli pepper (medium strength), finely chopped
2 handfuls baby salad leaves (e.g, red leaf, spinach, red chard)
1 mango, peeled and cut into small chunks

Method

Zest the lime, reserve, then squeeze the juice.

Place the mayonnaise into a small bowl , then add half the lime juice, half the zest and half the chopped chilli. Stir to combine.

Spread each slice of bread with the flavoured mayonnaise, then top with the salad leaves.

Now add the prawns and mango. Sprinkle the rest of the lime juice over, and finish with the remaining chopped chilli and zest.

Serve.

Nutritional Information

per 100g

Energy (kJ)

668

Energy (kcal)

160

Fat (g)

7.6

Of Which Saturates (g)

0.7

Available Carbohydrate (g)

14.1

Of Which Sugars (g)

3.7

Protein (g)

7.8

Salt (Sodium X 2.5)

1.00