A delicious, delicate and luxurious sandwich with a tad more elegance than a standard sango!

 
Prep
15 minutes
 
Serves 1 person
 
Low FODMAP
 
Ingredients
PRAWN SALAD

• 50 g cooked prawns (no tail)
• Juice of ½ a lime
• 1 tblsp finely chopped coriander (stems and leaves)
• 1 stem of the green part of a spring onion, finely chopped
• 2 leaves, Ice-burg Lettuce, finely sliced
• 1 slice sourdough or Gluten Free bread

SAUCE

• ½ tbsp mayonnaise
• ½ tblsp full fat yogurt
• 1 tblsp NOGO Sweet Chilli Sauce (to taste)
• Splash of fish sauce (Coco-minos or GF soy sauce)
• Salt and fresh ground pepper to taste

CUCUMBER SLICES

• 1 tbsp caster sugar
• 1 tbsp rice vinegar
• ½ cucumber
• Salt to taste
•  

METHOD
CUCUMBER

• Mix the cucumber slices with sugar and vinegar. Rest for 10-20 minutes

PRAWN SALAD

• Roughly chop Tiger Prawns
• Mix with the lime juice, coriander, spring onion, lettuce
• Set aside for 10 minutes 

SAUCE

• In a separate bowl mix together; mayonnaise, yogurt, NOGO Sweet Chilli Sauce, fish sauce, salt and pepper (to taste)

SERVING

• Place a slice of fresh sourdough on a plate.
• Dry the cucumbers on paper towelling. Place on top of the bread
• Top the cucumber with the prawn salad
• Spoon the Sauce mixture onto the prawn salad
• Serve

Enjoy!