Chef's Recipes

PMT

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

By Jordan Theodoros
  • Serves 4
  • 20 mins preparation
  • 5 mins cooking
PMT
PMT

“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

  • 4 small soft sourdough rolls, halved
  • 3 ripe tomatoes, thinly sliced
  • 16 cooked king prawns (about 700gm), peeled and cleaned
  • ½ cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 1 cup (firmly packed) dill, coarsely chopped
  • 1 spring onion, thinly sliced
  • 1 iceberg lettuce heart, coarsely torn
  • 1 tbsp olive oil
  • 1 lemon, halved
Lemon mayo
  • 1 egg
  • 2 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • Splash of Tabasco, or to taste
  • 1 tbsp lemon juice
  • Finely grated rind of ½ lemon
  • 160 ml vegetable oil

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.

Notes

This recipe is from the February 2010 issue of .

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  • Author: Jordan Theodoros