Light Bites
British
BritishPrawn Mayo Sandwich
A classic prawn mayonnaise sandwich at three levels, from frozen prawns and a basic Marie Rose to plump tiger prawns with a lemony homemade sauce. The tiers upgrade the prawns, the sauce and the bread.
Dairy-free
Nut-free
Ultimate version
Plump tiger prawns in a lemon-and-dill homemade mayo on toasted brioche.
Per serving£4.90
Total cost£9.80
Time21 min
Ingredients for 2
- Filling
- 220 g cooked tiger prawns , patted dry
- Mayonnaise
- 1 egg yolk
- 120 ml rapeseed oil
- 1 tsp Dijon mustard
- 1 lemon , zest and juice
- 1 tbsp fresh dill , chopped
- 1 pinch cayenne pepper
- To serve
- 4 slices brioche bread , thick-cut
- 1 handful pea shoots
- sea salt and white pepper , to taste
Method
- Make the mayonnaise by whisking the egg yolk with Dijon, then slowly streaming in the oil until thick and glossy.
- Season the mayo with lemon zest and juice, dill, cayenne, salt and white pepper.
- Fold the tiger prawns gently through the mayonnaise.
- Toast the brioche slices until golden and let them cool slightly.
- Spread the prawn mayo over two slices and top with pea shoots.
- Close, press lightly, trim and cut into neat halves.
Equipment
- whisk
- mixing bowl
- toaster
The three ways, side by side
Budget
Defrosted small prawns in mayo and ketchup on soft white bread.
Better
King prawns in a proper Marie Rose with lemon and paprika on bloomer bread.
Ultimate
Plump tiger prawns in a lemon-and-dill homemade mayo on toasted brioche.
