Chefs' Recipes

PMT

Australian Gourmet Traveller recipe for PMT (prawn, mayo and tomato) sandwich from Aquacaf restaurant in Goolwa, SA.
PMT

PMT

William Meppem
4
20M
5M
25M

“Not what the name suggests, perhaps! A simple sandwich really, but if you use good quality Australian prawns, loads of herbs, good tomatoes and good bread, you can’t go wrong.”

Ingredients

Lemon mayo

Method

Main

1.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.
2.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 .

Notes

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