This prawn sandwich is like the spirit of summer on a plate, even if you’re not near the beach this sandwich will transport you straight there. Easy, quick, and best made on naughty white bread!
Ingredients (makes four sandwiches)
1kg of peeled pawns
1 avocado
1 tablespoon of fresh chopped dill
1 tablespoon of lemon juice
¼ cup of mayonnaise (Kewpii mayo is best)
Fresh ground pepper
2 tablespoons of salted butter (room temperature)
8 rounds (slices) of white sliced bread
Method
1. Peel and chop prawns into bite size pieces, place in a bowl, add the mayonnaise, dill, lemon juice, pepper and stir together until well coated.
2. Remove the avocado from the skin and smash in a bowl using a fork, add some salt and pepper to taste.
3. Butter four pieces of bread then add a layer of smashed avocado and top with generous amounts of prawn mixture, don’t hold back.
4. Cut on the diagonal into two triangles, triangles always taste better.
Kara’s fastest way to peel a cooked prawn
Grabs the prawn by both ends, bend it back to till you hear it crack. Pull at the base of the head snap it off. Pinch the tail off – it’ll pop! Run your thumb through the legs down the body, and pinch of the legs and curl the shell to remove it. And the last thing is to devein it and wash.
