4small soft sourdough rolls, halved3ripe tomatoes, thinly sliced16cooked king prawns (about 700gm), peeled and cleaned½ cup(firmly packed) flat-leaf parsley, coarsely chopped1 cup(firmly packed) dill, coarsely chopped1spring onion, thinly sliced1iceberg lettuce heart, coarsely torn1 tbspolive oil1lemon, halvedLemon mayo1egg2 tspDijon mustard½ tspWorcestershire sauceSplashof Tabasco, or to taste1 tbsplemon juiceFinelygrated rind of ½ lemon160 mlvegetable oil
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.
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.