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Cocktail prawn sandwich

Cocktail prawn sandwich

Time:30 min
Time:30 min


50-70 g cooked & peeled cold-water prawns

Homemade bell pepper pesto

2 slices of bread

4-6 slices of red pepper

Chopped green salad



2 red peppers

20 g. hazelnuts

3 cloves of garlic

15 g. parmesan

3 tablespoons of olive oil

Lemon juice

Salt and pepper

Cooking instructions

Cut the peppers in half and remove the seeds. 
Place the peppers skin side up and garlic cloves on a greased baking tray.
Bake in the oven at 175 degrees for 10-20 min.
When the peppers are brown, take them out and let them cool.
Toast the hazelnuts in a dry pan and let cool.
Remove the skin from the peppers. 

Mix peppers, garlic, hazelnuts, parmesan and 1-2 tablespoon olive oil in a blender until creamy. Season with lemon juice, salt and pepper. 

Build the sandwich

Toast the bread. Spread the pesto on the toast and add chopped green salads and watercress. Build it up with prawns and slices of red pepper.
Finish with more chopped salad and watercress and add bread with pesto on top. 

Next recipe: Seafood tower