Chefs' Recipes

Raes on Wategos’ king prawn sangas

With the added crisp and crunch of prawn crackers.
James Moffatt
12 mini sandwiches

“There is something very satisfying about these little prawn sangas,” says chef Jason Saxby. “Little tricks like adding crispy prawn crackers add to the nostalgia and take them to another level.”




1.Heat oil in a deep saucepan to 180°C. Deep-fry prawn crackers in batches, turning occasionally, until puffed and crisp (2-3 minutes; be careful, hot oil may spit). Drain on paper towels.
2.For sauce, place ingredients in a bowl and stir to combine. Taste and adjust seasoning if required.
3.Cut bread slices into half to make 2 finger sandwiches. Spread sauce over each finger sandwich. Place a lettuce leaf on half of the finger sandwiches. Place prawn halves on top of each lettuce leaf, then top with a prawn cracker. Sandwich with remaining finger sandwiches, sauce-side down. Cover sandwiches and refrigerate until ready to serve.

Prawn crackers are available from Asian grocers and select supermarkets.


Related stories