Prawn and watercress sandwiches
(Makes two sandwiches)
1kg whole cooked king prawns, peeled or 400g peeled cooked king prawn meat, roughly chopped
60g Kewpie mayonnaise
30g full-fat plain yoghurt
2 tsp dijon mustard
1 tbsp salted capers, rinsed and drained
1 tbsp cornichons, finely chopped
Handful of dill fronds, finely chopped
4 sprigs tarragon, leaves picked and finely chopped
1 shallot, finely chopped
Sea salt and black pepper
Lightly salted butter, for spreading
4 slices soft white bread
Watercress, to serve
Salted potato chips, to serve
Method
In a large bowl combine the mayonnaise, yoghurt, mustard, capers, cornichons, herbs and shallot. Add the chopped prawns and mix well to coat. Season to taste with salt and pepper.
Spread two slices of the bread with butter and divide the prawn mixture between the two slices. Top with a generous amount of watercress, followed by another slice of bread.
Halve each sandwich and serve with potato chips.
What else I’m cooking with…
Well and truly loving the burst of tomatoes. Fresh pasta sauces, added to the roasting tray with a chicken and of course eaten in big fat slices on toast with ricotta, olive oil, salt and pepper.
What else I’m eating…
I recently had a beautiful lunch at newly arrived restaurant NOMAD. Everything was delicious from the wood-fired flatbread with zaatar to the smoked mussels with toum. The olive oil ice cream sandwich with halva, pistachio and honey was also a standout.
