Prawn cocktail sandwiches
Search for similar recipes...
Serves
4
| Sandwiches |
|
1
|
red onion, halved and thinly sliced
|
|
2 tbsp
|
white wine vinegar
|
|
2
|
small sourdough ficelles, halved, or 1 large sourdough baguette, cut into 4 pieces
|
|
12
|
butter lettuce leaves
|
|
20
|
cooked medium tiger prawns, peeled and cleaned
|
|
To serve:
|
lemon wedges
|
| Tomato chilli mayonnaise |
|
1
|
egg yolk
|
|
1 tsp
|
Dijon mustard
|
|
2/3 cup
|
light olive oil
|
|
1
|
egg tomato, peeled, seeded and finely chopped
|
|
2 tsp
|
lemon juice
|
|
1
|
fresh red birdseye chilli, finely chopped
|
|
1
|
Combine onion and 1 tsp sea salt in a bowl and mix well, then leave for 20 minutes. Meanwhile, for tomato chilli mayonnaise, process egg yolk and mustard in a small food processor until combined, then, with motor running, add olive oil in a steady stream until thick and emulsified. Add tomato, lemon juice and chilli and process until smooth and combined. Transfer mixture to a small bowl and season to taste.
|
|
2
|
Rinse red onion under cold water, then drain and pat dry on absorbent paper. Combine onion and vinegar in a bowl, season to taste with freshly ground black pepper and mix well.
|
|
3
|
Cut bread in half horizontally and fill each piece with 3 lettuce leaves and 5 prawns. Top with a little marinated onion, drizzle with tomato chilli mayonnaise and season to taste with a little freshly ground black pepper.
|
Drink Suggestion 2006 Jacob’s Creek Reserve Rosé.
RECIPE Sophia Young
PHOTOGRAPHY William Meppem
STYLING Yael Grinham