Chefs' Recipes

Prawn sandwich with kimchi mayo

Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.

Photo: Chris Court

Chris Court

Don’t let their size fool you, these little prawn sandwiches with kimchi mayo from Melbourne’s Auterra Wine Bar pack a flavourful punch. Chef and owner Clinton McIver recommends serving these tasty treats alongside Auterra’s signature cocktail – the Auterra #2.


Kimchi mayonnaise


1.For kimchi mayonnaise, place ingredients in a small food processor, and process until kimchi is finely chopped and well combined; season to taste. Makes 230gm.
2.Preheat oil in a deep-fryer or deep saucepan to 180˚C. Place seasoned flour, eggs and breadcrumbs in separate bowls. Dust prawns in seasoned flour, dip in egg, then breadcrumbs, shaking off excess in between. Deep-fry, in batches, turning occasionally until golden and cooked through (2-3 minutes). Drain on paper towel; season to taste.
3.To assemble, spread cut sides of milk buns with kimchi mayonnaise and top with red oak lettuce leaves, prawn cutlet and drizzle with extra mayonnaise.

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