Prawn cocktail sandwich with charred baby gem
Item 1 of 1
Ingredients
Metric
Imperial
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 300ml of vegetable oil
- 1 tbsp of ketchup
- 200g of cooked coldwater prawns
- 2 slices of white sourdough bread
- finely chopped chives, to serve
Charred little gem
- 4 tsp vegetable oil
- salt to season
- 1 little gem lettuce, sliced in half lengthwise
- 4 tsp sherry vinegar
SAVE RECIPE
Method
1
Mix together the egg yolk, mustard, lemon juice, paprika and cayenne. Whisk in the vegetable oil in a slow stream until you have a smooth mayonnaise
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 4 tsp vegetable oil
2
Mix in the ketchup then season with salt and pepper
- 1 tbsp of ketchup
3
Mix the prawns with sauce to taste
- 200g of cooked coldwater prawns
4
Drizzle the lettuce with oil and season with salt
- 4 tsp vegetable oil
- 1 little gem lettuce, sliced in half lengthwise
5
Char the lettuce, cut side down, then remove from the pan
6
Finely shred the lettuce then mix with the vinegar and season to taste
- 4 tsp sherry vinegar
7
To serve, place a slice of white sourdough on a board and top with the prawn mix and the lettuce. Top with the other slice of sourdough then serve sprinkled with chives
- 2 slices of white sourdough bread
- finely chopped chives, to serve
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