• 400 g unsliced white farmhouse loaf
  • 1 tbsp mayonnaise
  • 2 tbsp British crème fraîche
  • washed unwaxed lemon, zest and juice
  • 1 tsp cayenne pepper
  • 1 tsp tomato ketchup
  • 200 g cooked peeled prawns


  1. 1

    Cut the bread into 8 slices and remove the crusts.

  2. 2

    Put the mayonnaise in a bowl and add the crème fraîche, lemon zest and juice, cayenne pepper and tomato ketchup. Mix together well, then add the prawns and stir to combine.

  3. 3

    Divide the prawn mixture between 4 of the bread slices then top with the remaining four slices of bread.

  4. 4

    To serve, cut each sandwich into 3.


    Chef's tips: to make it healthier, use half-fat crème fraîche. To make it cheaper, chop up a pack of seafood sticks and use in place of the prawns. To make it easier, use ready-made prawn cocktail filling, and to make it more indulgent, use cooked jumbo king prawns.

Nutritional Details

Each serving provides
  • Energy 456kj 109kcal 5%
  • Fat 2.7g 4%
  • Saturates 1.0g 5%
  • Sugars 1.1g 1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

14.7g carbohydrate 1.1g fibre 5.9g protein

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