Nothing says Summer quite like a zesty, fresh prawn sandwich on soft white bread. These sandwiches can be whipped together in minutes and require no heating. They are best enjoyed in the sun with a side of crispy potato chips after a salty Summer swim.
1/4 cup whole egg mayo
1 tsp dijon mustard
Zest of one lemon
1 tbsp baby capers
2 spring onions, finely chopped
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
Large pinch of sea salt and pepper
400g cooked prawn meat, roughly chopped (large tiger prawns work perfectly for this recipe!)
Salted butter, softened
8 slices of white bread
2 handfuls of mixed lettuce leaves Sea salt chips, to serve
1. Add mayo, mustard, lemon zest, capers, spring onions, chives, parsley, dill, salt and pepper to a large bowl. Use a spatula or wooden spoon to mix ingredients together then add the chopped prawns and stir until combined.
2. Butter the inside of all slices of bread. Divide the prawn mixture between four slices of bread and top with a handful of lettuce leaves. Add sandwich lid then cut in half and enjoy with a handful of sea salt chips. Enjoy!
If you are peeling your own prawns, this recipe requires approx 900g whole cooked tiger prawns.