Prawn sandwiches, Harry’s Bar style

AT A GLANCE

  • Serves 8 people

  • 700 gm green school prawns, peeled
  • 16 thin slices of white bread
  • ½ cos lettuce, coarsely shredded
  • 2 tsp Worcestershire sauce
  •  
  • Mayonnaise
  • 2 egg yolks
  • 1 tsp English mustard powder
  • 1 tbsp white wine vinegar
  • 200 ml light olive oil
01   For mayonnaise, using a food processor, pulse egg yolks, mustard and vinegar until combined. With motor running, add olive oil in a thin stream until emulsified and thick. Season to taste with sea salt and freshly ground white pepper. Makes 1 cup.
02   Cook prawns in boiling, salted water until just pink (3-4 minutes). Remove and cool.
03   Spread one side of each bread slice with mayonnaise. Top half the slices with half the lettuce, leaving a 2½ cm border. Top with prawns, a few drops of Worcestershire sauce, season to taste, then top with remaining lettuce and bread slices. Press firmly on the edges to seal the sandwiches. Trim crusts, cut in half and serve immediately.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

DRY SPARKLING PROSECCO. , suggested by MAX ALLEN

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