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You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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