Prawn bruschetta with lemon and dill mayonnaise
Bruschetta doesn’t always have to have tomatoes! Try our delicious version with prawns and a zingy mayo.
White sourdough bread
1 clove(s), halved
Light whole egg mayonnaise
¼ cup(s), (75g)
Fresh lemon rind
1 tsp, finely grated
2 tsp, finely chopped, plus extra to garnish
Raw peeled prawns
- Preheat a chargrill or barbecue grill over medium-high heat. Trim and discard ends from baguette. Slice baguette diagonally into twelve 1.5cm-thick slices. Lightly spray both sides of bread with oil. Cook for 1 minute each side or until golden. Rub 1 side of bread with cut side of garlic.
- Meanwhile, combine mayonnaise, rind, juice and chopped dill in a small bowl.
- Spread bread with mayonnaise mixture and top with prawns and extra dill to serve.
TIP: Prawns keep better in their shells. When you get home from the supermarket, remove prawns from packaging and store in a covered container in the coldest part of the fridge. Peel up to 1 hour before use.