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Prawn Sandwiches with Tarragon and Fennel Mayo

Serves 28
Prep time: 30 minutes
Cooking time:

Sandwiches are always well received at parties and these tasty little prawn and fennel bites should fit the bill nicely.



  • 250 grams small cooked prawns, roughly chopped
  • 14 slices sandwich bread, crusts cut off
  • soft butter for spreading
  • Mayonnaise:
  • ½ cup good-quality mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried tarragon
  • 1 clove garlic, crushed
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • ½ cup julienned or very finely diced fennel, fronds reserved
  • sea salt and ground pepper
View the method

Mayonnaise: Combine all the ingredients in a bowl and season with salt and pepper. Fold in the prawns. 

To assemble: Butter all the bread. Place 2 teaspoons of filling in a line across the centre of each piece, leaving a small border, then fold over and pinch the sides together firmly to seal. Cut in half and arrange cut-side up on a serving tray. Garnish with reserved fennel fronds. Makes 28 halves 


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