Name: Prawn cocktail open faced sandwich
Prep time: 15 min
Cook time: 15 h
Total time: 15 h 15 min
Yield: 4
Cuisine: En
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; 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

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

Preparation

Preparation15 min

Cook time15 hours

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.