Club sandwich with crispy prawns

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Prawns

(Pre-)heat cooking space to 230°C with Grill-forced convection
6 slices of bread for toasting
Place the slices of bread side by side on the wire shelf.
4 prawns, large, peeled
2 tbsp plain flour
2 eggs
salt
100 g Japanese panko breadcrumbs, toasted
4 strips of streaky bacon
Olive oil
Season the prawns with salt, then coat them in the following order: flour, egg, panko breadcrumbs. Place the breaded prawns on the lined baking tray and drizzle over a little olive oil. Add the strips of streaky bacon.
Put the baking tray at level 1 and the wire shelf with the toast at level 3 of the preheated cooking cooking space. Baking
Put the food in
Grill-forced convection 230°C for 6 Mins

Sandwich

2 tbsp aioli
2 tbsp mango chutney
2 eggs
1 tomato
½ avocado
4 leaves of lettuce
8 wooden skewers
Mix the aioli and mango chutney together.
Fry the eggs in the frying pan.
Wash and slice the tomato. Cut the avocado into strips.
Make two sandwiches with the ingredients in this order: slice of toast, lettuce, two prawns, slice of toast, aioli, avocado, bacon, tomato, fried egg and slice of toast.
Skewer each sandwich with four wooden skewers – one in each corner – and cut into four quarters.
200 g coleslaw
200 g chips
Serve the sandwiches with chips and coleslaw.
  • Wire shelf
  • Baking tray
Quantity Ingredient
4 prawns
8 wooden skewers
½ avocado
salt
4 leaves of lettuce
6 slices of bread for toasting
4 eggs
100 g Japanese panko breadcrumbs
200 g chips
2 tbsp plain flour
1 tomato
2 tbsp aioli
2 tbsp mango chutney
200 g coleslaw
4 strips of streaky bacon
Olive oil

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