Petitchef

Prawn cocktail open faced sandwich

Main Dish
4 servings
15 min
15 hours
Very Easy
It is a lovely, clean and simple to make different approach to a very traditional dish.

Ingredients

Number of serving: 4
500 g Prawns, preferably tiger prawns

150 g Mixed lettuce or mesclun mix


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

  • 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.





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