Here I’ll show you the most delicious way to make a good old fashioned Prawn Mayo Sandwich!
I’m a sucker for a meal deal, and a prawn mayo sandwich is always one of my go-to’s. Sure, store-bought is great, but there’s something so satisfying about making your own. Follow me…
I recommend using ready-to-eat Jumbo/Large King Prawns. These tend to be the juiciest with the most amount of flavour.
Can I use raw prawns?
Yep, just make sure they’re deveined. I typically fry in a little oil for 30-45 seconds per side on high heat until pink and C-shaped. Just allow them to completely cool before adding to the sandwich.
Can I use frozen prawns?
You can, just thaw in the fridge then cook if necessary.
In terms of prepping the prawns, I usually pat them dry with a paper towel, just to remove excess moisture. This helps the mayo wrap around the prawns a little easier. I then dice the prawns into around 4 pieces. You want still want some of the texture, so don’t finely dice.
Process shots: add prawns to chopping board (photo 1), pat dry (photo 2), dice (photos 3&4).
As you can imagine, this part is fairly straightforward. All you need is some good quality full-fat mayo and a good pinch of black pepper. No salt needed, the prawns will be salty enough.
Can I make this ahead of time?
You sure can! Just tightly store in the fridge until needed. I usually keep it for 1-2 days.
Process shots: add diced prawns, mayo and black pepper to mixing bowl (photo 1), stir to combine (photo 2).
Prawn Mayo Sandwich
What Bread to use?
Usually store-bought prawn mayo sandwiches use oatmeal bread, but wholemeal/wholewheat bread works just fine. You can use seeded or regular, just make sure it’s soft and fresh; not toasted!
What else can I add to a prawn mayo sandwich?
I love adding a pinch of fresh chives – they add a gorgeous pop of flavour. You could also add a dash of lemon juice. You can butter the bread as well, but personally I don’t think you need it here.
Process shots: slice bread (photo 1), add prawn mayo (photo 2), add chives (photo 3), add bread and slice (photo 4).
Serving Prawn Mayo Sandwiches
I love these sarnies for lunch, typically with a bag of salt and vinegar crisps, but that’s totally optional.
Can I make these ahead of time?
Sandwiches are always best served fresh, so I recommend just making the filling then assembling when needed.
Alrighty, let’s tuck into the full recipe for these prawn mayo sandwiches shall we?!
How to make Prawn Mayo Sandwiches (Full Recipe & Video)
Classic Prawn Mayo Sandwiches
- Sharp Knife & Chopping Bowl
- Small Mixing Bowl
- Paper Towels
- 10.5oz / 300g cooked/peeled Large King Prawns (see notes)
- 6 slices of Wholemeal/Oatmeal Bread (see notes)
- 1/4 cup / 60g Mayonnaise, or to preference
- 1.5 tsp finely diced Fresh Chives, optional
- good pinch of Cracked Black Pepper
- Remove prawns from packet and pat with paper towels to remove the moisture.
- Slice each prawn into 3 or 4 even-sized pieces and place into a mixing bowl.
- Add mayonnaise and a good pinch of black pepper, then stir to combine.
- Divide prawn mayo between 3 slices of bread, top with around 1/2 tsp chives, then add a second slice of bread on top. Slice in half diagonally then enjoy!
Your Private Notes:
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- Tuna Melt
- Prawn Cocktail Sandwiches
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