Name: Prawn cocktail sandwiches
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

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.