Sandwiches from Harry’s Bar, near St Mark’s Square, have a hump shape that’s achieved by piling various fillings onto the middle of a bottom layer of bread before gently pressing down the top layer of bread.
- 700 gm green school prawns, peeled
- 16 thin slices of white bread
- ½ cos lettuce, coarsely shredded
- 2 tsp Worcestershire sauce
- 2 egg yolks
- 1 tsp English mustard powder
- 1 tbsp white wine vinegar
- 200 ml light olive oil
- 1For 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.
- 2Cook prawns in boiling, salted water until just pink (3-4 minutes). Remove and cool.
- 3Spread 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.
Drink Suggestion: Dry sparkling prosecco. Drink suggestion by Max Allen