Name: PMT
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
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

PMT

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

Serves 4

Prep

20M

Cook

Total

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

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.