Name: Prawn and caper sandwiches
Cook time: 30 min
Total time: 30 min
Ingredients: 300 gram cooked, shelled, prawns (shrimp), chopped finely; 1 cup (300g) mayonnaise; 1/4 cup (50g) drained capers, rinsed, chopped finely; 1/4 cup fresh flat-leaf parsley, finely chopped; 1 clove garlic, crushed; 1 teaspoon sweet paprika; 18 slice white bread

Ingredients

300 gram cooked, shelled, prawns (shrimp), chopped finely

1 cup (300g) mayonnaise

1/4 cup (50g) drained capers, rinsed, chopped finely

1/4 cup fresh flat-leaf parsley, finely chopped

1 clove garlic, crushed

1 teaspoon sweet paprika

18 slice white bread

Method

1.Combine prawns, mayonnaise, capers, parsley, garlic and paprika in medium bowl.

2.Spread prawn mixture over nine slices of bread, top with remaining bread.

3.Remove crusts, cut each sandwich into triangles.

You can make the prawn mixture a day ahead. Store, covered, in refrigerator. Assemble sandwiches on the day and store, covered with damp absorbent paper, in an airtight container in the fridge until ready to go.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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