The origins of this recipe lie in the Victorian dish, ‘Oysters in coffins’, popular at a time when oysters were affordable, everyday fare.
2 people made this
4 large, crisp bread rolls
150g (5½ oz) small spinach leaves
175g (6oz) peeled, cooked prawns, defrosted if frozen
Salt and black pepper
125g (4½ oz) low-fat mayonnaise
3 tablespoons low-fat Greek-style yoghurt
Squeeze of lemon juice
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Method Prep:5min › Cook:7min › Ready in:12min
Cut a slice from the top of each bread roll, reserving the slice, and scoop out the bread from the middle, leaving a thin shell. (Save this bread to make crumbs for future use.)
Pack the spinach into a saucepan and heat, stirring frequently, until beginning to wilt. Remove from the heat and set aside. Heat the prawns gently in a covered saucepan and add salt and pepper to taste.
Heat the mayonnaise gently in a small pan over a low heat. Add the yoghurt and stir until warmed through. Add the lemon juice.
Divide the spinach between the rolls, spoon in the seafood and top with the sauce. Replace the lids and serve.