Surf 'n' turf paninis
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The mouthwatering marriage of juicy sirloin steak and tiger prawns helps create the ultimate satisfying sandwich. Serve with fat crunchy chips for extra indulgence
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Cooking time: 15 mins
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Serves: 4
Ingredients
Try to buy organic tiger prawns wherever possible: these have been farmed to strict eco-friendly guidelines
- 4 panini breads
- 45ml (3tbsp) sunflower oil
- 2 x 225g (8oz) sirloin steaks, cut into thin strips
- 6 spring onions, finely chopped
- 200g (7oz) cooked tiger prawns
- Few salad leaves
- 30ml (2tbsp) lemon juice
- 60ml (4tbsp) half fat crème fraîche
- Chips to serve (optional)
Method
- Slice the panini breads in half horizontally and brush the cut surfaces lightly with 30ml (2tbsp) of the oil. Place under a medium hot grill until lightly toasted.
- Meanwhile, heat the rest of the oil in a wok or deep frying pan. Add the steaks and half the spring onions, and stir-fry for 1-2 mins until browned. Add the prawns and fry for a further 1-2 mins. Season with salt and freshly ground black pepper.
- Sandwich the paninis with the salad leaves, steaks and prawns. Mix together the lemon juice with the crème fraîche and remaining spring onions and drizzle over the filling. Serve with chips, if desired.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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