The classic prawn mayo sandwich, turned up a notch.
Ingreadient :
- ½ small red onion, finely sliced
- 1½ tbsp red wine vinegar
- 1 tsp caster sugar
- 1 stonebaked baguette
- 2 x 175g packs Essential Cooked Peeled Prawns
- 1 unwaxed lemon, zest and juice
- 150g mayonnaise
- 50g Belazu Rose Harissa
- ¼ small iceberg lettuce, shredded
- 1 ripe avocado, peeled, stoned and sliced
Direction :
- In a small bowl, toss the red onion with the vinegar and sugar, and set aside.
- Slice the baguette in two, horizontally, and open up. In a bowl, mix the prawns, lemon zest and half the lemon juice. In another small bowl, mix the mayo with the harissa and the remaining lemon juice. Season both with lots of black pepper. Drain the red onion.
- To assemble, spread a few large spoonfuls of the flavoured mayo on the base of the baguette. Add the iceberg, then scatter over the prawns with a few more spoonfuls of mayo, and add the avocado. Sprinkle with the onion and place the top on the baguette.
- Wrap the baguette whole to take to your party and cut into 6 when you get there, or slice before you leave and wrap each sandwich individually. We finished ours with strips of baking parchment tied with string.
