Prawns in coffins

Prawns in coffins


1 person made this

About this recipe: The origins of this recipe lie in the Victorian dish, ‘Oysters in coffins’, popular at a time when oysters were affordable, everyday fare.

Chrissie Lloyd

Serves: 4 

  • 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

Prep:5min  ›  Cook:7min  ›  Ready in:12min 

  1. 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.)
  2. 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.
  3. Heat the mayonnaise gently in a small pan over a low heat. Add the yoghurt and stir until warmed through. Add the lemon juice.
  4. Divide the spinach between the rolls, spoon in the seafood and top with the sauce. Replace the lids and serve.

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