Prawn cocktail open faced sandwich

Ingredients

• 500 g Prawns, preferably tiger prawns
• 150 g Mixed lettuce or mesclun mix
• 1 Lemon
• 1 Farmers Loaf
• 10 ripe cherry tomatoes
• Extra virgin olive oil

Cajun Cocktail Sauce:

• 200 g Mayonnaise
• 1 teaspoon salt and pepper Sauce
• 2 teaspoons Cajun Seasoning
• 2 tablespoons Tomato ketchup
• 2 tablespoons Chili Sauce
• 1 tablespoon Fresh lime or lemon juice
• ½ teaspoon Fine sea salt
• A dash of freshly cracked black pepper

You may like

Prawn rolls - lobster roll with prawns

Preparation

• Poached Prawns:
  Prepare the boiling water, add salt, and then add prawns, let them come to a boil, then strain. To avoid carry over cooking, refresh and cool them in ice water. Then peel the prawns leaving the tail on.
• Grilled Bread:
  Slice the bread to your desired thickness, then drizzle olive oil directly on the slices, season with salt and freshly cracked peppercorns, then toast in an oven or toaster.
• To assemble:
  Toss mesclun mix salad with extra virgin olive oil, salt and pepper, then arrange on top of the toasted bread slices. Arrange the poached prawns on top of the salad, then lace the cocktail sauce on top of the prawns. Garnish with lemon wedges and cherry tomato.

Report a mistake in the recipe text