“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.”
- 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
- 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
- 1For 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.
- 2Preheat 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 .