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Prawns on Toast with Lemon Myrtle Mayonnaise

Capture the flavour of Australian country cooking with this simple prawn and lemon myrtle mayonnaise starter.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 2 minutes
    •    Yield: Serves 6


    •    Olive oil, to brush
    •    1 garlic clove, halved
    •    1/3 cup (80g) sour cream
    •    6 slices sourdough, halved
    •    1 tbsp finely chopped flat-leaf parsley
    •    1/3 cup (100g) whole-egg mayonnaise
    •    2 tsps ground lemon myrtle (see notes), plus extra to serve
    •    18 cooked peeled prawns, deveined, halved lengthways if large


  1. Preheat a barbecue or chargrill pan on high heat. Brush oil over both sides of the bread. Grill bread, turning, for 1-2 minutes until charred. Rub warm bread with the cut side of the garlic.
  2. Combine mayonnaise, sour cream and lemon myrtle in a bowl, then season. Toss the prawns with half the mayonnaise mixture, then pile onto toasts. Sprinkle with parsley and a little extra lemon myrtle, then serve with the remaining mayonnaise mixture.

This great family recipe is thanks to delicious Recipes at


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