Prawn cocktail sandwiches

AT A GLANCE

  • Serves 4 people

  •  
  • Sandwiches
  • 1 red onion, halved and thinly sliced
  • 2 tbsp white wine vinegar
  • 2 small sourdough ficelles, halved, or 1 large sourdough baguette, cut into 4 pieces
  • 12 butter lettuce leaves
  • 20 cooked medium tiger prawns, peeled and cleaned
  • To serve: lemon wedges
  •  
  • Tomato chilli mayonnaise
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 2/3 cup light olive oil
  • 1 egg tomato, peeled, seeded and finely chopped
  • 2 tsp lemon juice
  • 1 fresh red birdseye chilli, finely chopped
01   Combine onion and 1 tsp sea salt in a bowl and mix well, then leave for 20 minutes. Meanwhile, for tomato chilli mayonnaise, process egg yolk and mustard in a small food processor until combined, then, with motor running, add olive oil in a steady stream until thick and emulsified. Add tomato, lemon juice and chilli and process until smooth and combined. Transfer mixture to a small bowl and season to taste.
02   Rinse red onion under cold water, then drain and pat dry on absorbent paper. Combine onion and vinegar in a bowl, season to taste with freshly ground black pepper and mix well.
03   Cut bread in half horizontally and fill each piece with 3 lettuce leaves and 5 prawns. Top with a little marinated onion, drizzle with tomato chilli mayonnaise and season to taste with a little freshly ground black pepper.

Topics:

SEAFOOD, LUNCH, TOMATOES, CHILLIES, SANDWICH, EGGS, PRAWNS, SUMMER, ONIONS, LETTUCE, BREAD, FAST, MODERN AUSTRALIAN

Recipe:

SOPHIA YOUNG

Photography:

WILLIAM MEPPEM

Styling:

YAEL GRINHAM

Drinking Suggestion:

2006 JACOB’S CREEK RESERVE ROSÉ.

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