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Prawn Crispbreads

Prawn Crispbreads

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

A packet of crispbreads provides a strong foundation for the quickest of lunches. Top with prawns for our take on the Swedish dish, skagen, which you can whip up in just five minutes. It's a great one to take to the office too – just transport the prawn mix and crispbreads separately and put them together when you're ready to eat. 

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  • 1 tbsp olive oil
  • 3 tbsp soured cream
  • ½ lemon, zest and juice
  • 200g cooked and peeled prawns
  • 3 spring onions, finely sliced
  • 2 tbsp fresh dill, chopped, plus extra to sprinkle on top if desired
  • 4 rye crispbreads


Step 1

In a medium bowl, stir the olive oil, soured cream, lemon zest and juice together. Add some salt and pepper to taste, then fold in the prawns, spring onion and dill.

Step 2

Make sure the prawns are well coated, box up the mixture and refrigerate until you’re ready to eat. Spoon over rye crispbreads to serve.

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