Weekend Prawn Sandwich with a Green Chilli Sauce

Weekend Prawn Sandwich with a Green Chilli Sauce

Serving size: 2 people


  • 200g of frozen prawns (always handy to have in the freezer) or smoked prawns (for a fancy twist) or fresh prawns from Henderson 
  • 4 slices of bread
  • 2 tablespoons of butter
  • 2 cloves of garlic crushed
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Lettuce and tomatoes
  • Chilli
  • Parsley
  • Garlic

For the green fiery sauce

  • 1 fresh green chilli, halved, deseeded, chopped
  • 1 small bunch of fresh parsley leaves
  • 1 garlic cloves, crushed
  • 80ml extra virgin olive oil
  • 1 tbsp fresh lemon juice


  1. Make the sauce by placing the chilli, parsley, garlic clove and one tablespoon of olive oil in a food processor and process until finely chopped. Keep processing and add the lemon juice and remaining oil in a thin, steady stream until smooth. Season with salt and pepper to taste.
  2. Clean the prawns and remove the shells. Heat the olive oil in a pan and add the garlic. Cook until the olive oil becomes fragrant without letting the garlic brown
  3. Add the prawns to the pan and cook until they just turn pink to avoid overcooking. Season with salt and pepper.
  4. While the prawns cook, butter the bread slices and toast them in a toaster or griddle.
  5. Once the bread is toasted, assemble the sandwich with the prawns, lettuce, tomatoes and green sauce
  6. Enjoy!

Prawn sandwich

Pro Tip: For the best results, use fresh prawns and high-quality bread for the sandwich. The freshness of the prawns will enhance the flavour of the dish and the bread quality will affect the texture of the sandwich. Serve with a fresh green salad to complement the rich flavours of the prawn sandwich, providing a balanced meal. A simple green salad with a vinaigrette dressing would be perfect.

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