"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."
- Vegetable oil, for deep-frying
- 12 prawn crackers (see note)
- 24 slices white bread, crusts removed
- 12 butter or cos lettuce leaves
- 24 cooked king prawns, peeled, deveined and halved lengthways
- 250 gm mayonnaise
- 12 cornichons, drained, coarsely chopped
- 2 tbsp capers in salt, rinsed, coarsely chopped
- 1 golden shallot, finely diced
- 2 tbsp chopped chives
- 50 ml tomato sauce
- 2 tsp Worcestershire sauce
- 2 tsp Tabasco sauce
- Juice of 1 lemon
- 1Heat 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.
- 2For sauce, place ingredients in a bowl and stir to combine. Taste and adjust seasoning if required.
- 3Cut 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.