Prawn sandwiches
15 minutes
Preparation Time
15 minutes
Cooking Time


1 loaf fresh white bread, sliced
and cut into 6cm rounds
1 tbs butter
500g fresh prawns, peeled
and deveined
2 tbs diced celery
1 tbs finely diced eschalot
3 tbs Japanese mayonnaise
1 tbs picked, washed and finely
chopped tarragon
½ lime, zested and juiced
30-50ml yuzu juice
Murray River Salt Flakes

Soft white bread

250ml tepid water
70g milk powder
60g sugar
50g butter, melted
7g dried yeast
7g salt
450g bread flour
Egg wash, for glazing


Soft white bread

1. Combine water, powdered milk, sugar, salt, yeast and butter in a large mixing bowl
and whisk until fully combined.
2. Add the flour and using a mixer with the dough hook attached, knead on medium
speed for 10-15 minutes, or until the dough is smooth and shiny in appearance,
but somewhat sticky in texture.
3. Cover the bowl with cling wrap and set aside to prove in a warm place, or into the
Oven on the “Prove Yeast dough” setting for 1 hour, or until doubled in size.
4. Knock the dough down, releasing all the carbon dioxide. Place the dough into
a 24cm loaf tin and cover with cling wrap. Place back into the Oven on the
“Prove yeast dough” setting until the dough has doubled in size.
5. Remove the bread and pre-heat the Oven on Moisture Plus at 190°C with 1 manual
burst of steam.
6. Glaze the top of the bread with the egg wash and place the loaf tin onto a wire rack,
on shelf position 2.
7. Release the burst of steam immediately and bake for 15-20 minutes, or until
golden on top and the bread is cooked through.
8. Leave to sit in the loaf tin for 15 minutes, before removing the bread to cool
on a wire rack.

Prawn sandwiches

1. In a vacuum seal bag, place the prawns, butter, and a pinch of salt. Place into
the Vacuum Sealing Drawer and Vacuum on Setting 3 and Seal on setting 3.
Place in a perforated steam container and sous-vide at 65°C for 15 minutes.
2. Once cooked, cut open the bag and drain the excess butter from the prawns.
3. Chop the prawns and add to a medium sized mixing bowl.
4. Add to the bowl the celery, eschalot, mayonnaise, tarragon and lime zest and mix
to combine. Season the mixture to taste with lime, yuzu juice and salt.
5. Place bread rounds onto a chopping board, spread with salted butter and apply
a generous amount of filling before topping with another disc of bread.
Serve within the next hour on a large platter.

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