Prawn sandwiches, Harry’s Bar style

Name: Prawn sandwiches, Harry’s Bar style
Total time: 25 min
Yield: Serves 8
Ingredients: 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

Australian Gourmet Traveller recipe for prawn sandwiches, Harry’s Bar style

Apr 17, 2008 4:15am

By Andy Harris

Serves 8
20 mins preparation
5 mins cooking

Prawn sandwiches, Harry’s Bar style

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.

Ingredients

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

Main

1
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.
2
Cook prawns in boiling, salted water until just pink (3-4 minutes). Remove and cool.
3
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.