CHEFS' RECIPES
PMT
“Not what the name suggests, perhaps! A simple sandwich really, but if you use good quality Australian prawns, loads of herbs, good tomatoes and good bread, you can’t go wrong.”
Search for similar recipes...
Serves
4
Cooking Time
Prep time 20 mins, cook 5 mins
|
4
|
small soft sourdough rolls, halved
|
|
3
|
ripe tomatoes, thinly sliced
|
|
16
|
cooked king prawns (about 700gm), peeled and cleaned
|
|
½ cup
|
(firmly packed) flat-leaf parsley, coarsely chopped
|
|
1 cup
|
(firmly packed) dill, coarsely chopped
|
|
1
|
spring onion, thinly sliced
|
|
1
|
iceberg lettuce heart, coarsely torn
|
|
1 tbsp
|
olive oil
|
|
1
|
lemon, halved
|
| Lemon mayo |
|
1
|
egg
|
|
2 tsp
|
Dijon mustard
|
|
½ tsp
|
Worcestershire sauce
|
|
Splash
|
of Tabasco, or to taste
|
|
1 tbsp
|
lemon juice
|
|
Finely
|
grated rind of ½ lemon
|
|
160 ml
|
vegetable oil
|
|
1
|
For lemon mayo, process egg, mustard, Worcestershire, Tabasco, lemon juice and lemon rind in a food processor to combine, season to taste, then, with motor running, add oil in a slow and steady stream until thick and combined. Makes about 200ml. Mayo will keep refrigerated in an airtight container for 4 days.
|
|
2
|
Preheat a grill over high heat, then lightly toast cut sides of sourdough rolls (1-2 minutes). Spread with lashings of lemon mayo, top with tomato, season to taste. Arrange prawns on top, season to taste, then combine herbs and spring onion in a bowl and scatter over. Finish with iceberg heart, drizzle with a little olive oil and a squeeze of lemon. Spread more mayo on the lid of each roll, place on top and serve.
|
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Jordan Theodoros, Aquacaf
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Lisa Featherby
|
|