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Prawn cocktail sandwiches

You'll need

  •  
  • 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

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Jacob’s Creek Reserve Rosé.

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