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Prawn Pan Bagna

Method

  • Cut the baguettes into 3, then in half lengthways and scoop out some of the interior.
  • Then combine the oil and balsamic, and brush the inside of the bread.
  • In another bowl, mix together the mayonnaise and sour cream with the lemon juice, mustard and garlic. Spread a generous amount of the mayo on the base of the bread.
  • Then layer the baguettes with the lettuce, capsicum, olives, anchovies and prawns.
  • Spread some more mayo on top, press down the top and tightly wrap up in plastic wrap (or kitchen foil).
  • Weigh them down for up to 24 hours in the refrigerator.
  • When ready, unwrap, slice and serve.

Ingredients

  • 1-2 baguettes
  • ¼  cup olive oil
  • a good splash of balsamic vinegar
  • ½ cup mayonnaise
  • 3 tbsp sour cream
  • a good squeeze of lemon juice
  • 1 heaped tspn mustard
  • 2 garlic cloves, crushed
  • inner leaves of 1 cos lettuce
  • roasted capsicum, sliced
  • pitted black olives, chopped
  • anchovies
  • cooked prawns, peeled & deveined

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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