Sesame Prawn Sliders & Mini Fish Bites with Spicy Mayo


Morning all. Well I'm back from gorgeous, tropical Fiji and slightly hyperventilating at the thought of all the work I have to do - but it's all good, I have made a list (actually about 4), and as long as I work through it I know I'll be fine! Fiji was so beautiful - I had completely forgotten what that level of heat and humidity is like - the feeling of having the air sucked from your lungs as you slow down and move as though walking through treacle. The heat seeps into every fibre of your body - heaven. And then the sea - crystal clear, incredibly, vividly blue, warm and teaming with life. Anyhoo, I won't wax lyrical too much yet as I'll have a blog post coming up... In the meantime I am so excited that Rich will be back up from uni this weekend - yay, can't wait to have one of my babies home, and I intend to lavish him with a bit of hard core motherly nurturing!!! As soon as I can I'll also be booking my flight to Melbourne so I can check in with my biggest baby - Henry works so hard I worry that he doesn't get enough time to just chill out - given his high intensity personality, relaxing can be difficult for him at the best of times!

...and as the world reels with shock that an orange muppet has been elected president of the United States, perhaps you might need a few drinks to recover. If so, gather some friends, pour a drink and whip up a batch of these most excellent fish bites with spicy mayo and sesame prawn sliders, two recipes that I recently put together for Fairfax. The fish bites have a pleasing crab-cakey kind of vibe topped with a dollop of spicy mayo, while the sesame prawn sliders are addictive - with soft brioche buns, crunchy lettuce, mellow, smooth avocado and prawns given a sesame chilli kick. When I trialled these with two of my dearest girlfriends they went down a treat - I hope you enjoy them too. See you again soon with the best bloody cheesecake in the universe. Quite probably.

1/2 cup good quality egg mayonnaise
1 teaspoon sesame oil
¼ teaspoon chilli oil
2 spring onions, finely chopped
400g cooked king prawns, half left whole and half roughly chopped
2 tablespoons sesame seeds
16 brioche slider buns
½ iceberg lettuce, shredded
1 teaspoon lemon juice
2 avocados, halved and sliced

Put the mayonnaise (reserving one tablespoon) in a large bowl and whisk in the sesame and chilli oils and 2/3 of the spring onions. Add the prawns and half of the sesame seeds and toss gently to combine. Preheat the oven to 180˚C and halve the brioche buns. Put the buns on a baking tray and heat in the oven for a minute or two until lightly toasted and warm. Toss the shredded lettuce with the reserved mayonnaise and lemon juice just to very lightly coat. Top each bun base with shredded lettuce, a few slices of avocado and prawns. Sprinkle with remaining spring onion and sesame seeds and serve with skewers to secure the sliders. Makes 16

500grams firm white fish such as terakihi, monkfish or gurnard
1 small celery stick, finely chopped
½ red capsicum, finely chopped
½ small red onion, very finely chopped
1 egg, whisked
1 tsp Siracha hot sauce
1 tsp Worcestershire sauce
1 teaspoon American mustard
¼ cup good quality egg mayonnaise (I used Best Foods)
2 ½ cups Panko breadcrumbs
¼ cup coconut oil
¼ cup finely chopped parsley

Spicy Mayo:
2/3 cup good quality egg mayonnaise (I used Best Foods)
1 teaspoon Siracha hot sauce (or a little more to taste if you prefer more heat)
1 teaspoon American mustard
finely grated zest of a small lemon

Mix all of the ingredients together and store in a covered container in the frigde. The mayo can be prepared up to two days ahead.

Roughly chop half of the fish and place it in the bowl of a food processor. Whiz this fish to a paste and scoop into a big bowl. Chop the remaining fish and add with the celery, capsicum, onion, egg, sauces, mayonnaise and ¼ cup of the Panko breadcrumbs. Stir well to combine. Line a large tray with baking paper. Put the remaining Panko breadcrumbs in a shallow dish then take tablespoonsful of the mixture and round into small patties, drop into the breadcrumbs and pat gently to coat. Place the fish bites on the prepared tray and refrigerate for an hour or (covered) up to overnight. Heat half of the oil over a medium heat and cook the fish bites in batches (using more oil as you need it), for a minute each side or until golden and cooked through. Use remaining oil when necessary as you continue. Drain the fish bites on paper towels and serve with a teaspoon of spicy mayo and a sprinkling of chopped parsley. Makes 30


  1. These look absolutely fabulous, AND what an adorable way to please the guests!