Warm afternoons are best spent relaxing at home enjoying some fresh summer bites, with an icy cold drink in-hand. So, if you’re in search of a recipe for one-bite appetisers with an Australian twist, these lemon myrtle prawn crustinis have serious wow-factor – plus they’re super easy to make. Pair them with a fruit-filled mocktail in some fun tropical tumbler glasses and you’re set! All you need now is to pick up the produce from your local, Stockland Bundaberg.
Step 1. To create the sauce, combine mayonnaise, sour cream, and lemon myrtle in a large mixing bowl.
Step 2. After ensuring the prawns are fully peeled and de-veined, tip into the mixing bowl and use your hands to coat evenly in the sauce.
Step 3. Place the crustinis on a serving tray, before evenly spooning the lemon myrtle prawns on top.
Step 4. Garnish with a small sprig of parsley and refrigerate before serving.
Serve with this tropical Tiki-inspired Mocktail for that wow factor.
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12 - 16
- 300g cooked prawns, peeled and de-veined
- ⅓ cup (100g) whole-egg mayonnaise
- ⅓ cup (80g) sour cream
- 2 tsp lemon myrtle, ground
- Flat-leaf parsley, to garnish
- 2 packets crustinis