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Prawn and coriander mayonnaise finger sandwiches

Name: Prawn and coriander mayonnaise finger sandwiches
Cook time: 30 min
Yield: Makes 24 sandwiches
Ingredients: 16 slices seed loaf, lightly buttered; 100ml good-quality mayonnaise; 50ml coriander leaves, roughly chopped; 650ml prawns or shrimps, cooked, peeled and roughly chopped – leave a few whole to garnish one or two sandwiches; salt and freshly ground black pepper, to taste

April 17, 2008 (Last Updated: January 11, 2019)

Prawn and coriander mayonnaise finger sandwiches recipe

An elegant and delicious appetiser that you can eat with your fingers, these prawn and coriander mayonnaise finger sandwiches are perfect for an afternoon tea. Light, fresh and lovely!

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Prawn and coriander mayonnaise finger sandwiches

Serves: Makes 24 sandwiches

Cooking Time: 30 mins

Ingredients

16 slices seed loaf, lightly buttered
100ml good-quality mayonnaise
50ml coriander leaves, roughly chopped
650ml prawns or shrimps, cooked, peeled and roughly chopped – leave a few whole to garnish one or two sandwiches
salt and freshly ground black pepper, to taste

Instructions

Lay 8 slices of seed loaf on a working surface.

Mix the mayonnaise with the coriander and prawns, and season.

Divide this mixture between the slices of bread and top with the remaining bread slices.

Cut the crusts off with a very sharp knife. Cut each slice into three fingers lengthways and serve garnished with the extra prawns and a bit of whole coriander.