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Prawn sandwiches, Harry’s Bar style


You'll need

700 gm green school prawns, peeled 16 thin slices of white bread ½ cos lettuce, coarsely shredded 2 tsp Worcestershire sauce   Mayonnaise 2 egg yolks 1 tsp English mustard powder 1 tbsp white wine vinegar 200 ml light olive oil

Method

  • 01
  • For mayonnaise, using a food processor, pulse egg yolks, mustard and vinegar until combined. With motor running, add olive oil in a thin stream until emulsified and thick. Season to taste with sea salt and freshly ground white pepper. Makes 1 cup.
  • 02
  • Cook prawns in boiling, salted water until just pink (3-4 minutes). Remove and cool.
  • 03
  • Spread one side of each bread slice with mayonnaise. Top half the slices with half the lettuce, leaving a 2½ cm border. Top with prawns, a few drops of Worcestershire sauce, season to taste, then top with remaining lettuce and bread slices. Press firmly on the edges to seal the sandwiches. Trim crusts, cut in half and serve immediately.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 8 people

Drink Suggestion

Dry sparkling prosecco.

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