• Serves 4 people

  • 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
01   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.
02   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.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
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