Julia's Herby Prawn Mayo Sandwiches

Hot summer days call for no-fuss, zero-heat meals able to be whipped up in a matter of minutes.

This sando recipe is exactly that – a real crowd pleaser requiring little more than fresh herbs, ready-cooked prawns, and pillowy soft white bread.

It’s Australian summer in a dish!

Written

Julia Busuttil Nishimura

Julia Busuttil Nishimura’s first TDF recipe for 2022! Photo – Eve Wilson for The Design Files.

A mouthwatering summer sandwich of prawn, watercress and mayo. YUM! Photo – Eve Wilson for The Design Files.

Nothing says summer in Australia like a cooked prawn. Photo – Eve Wilson for The Design Files.

Writer

Julia Busuttil Nishimura

10th of January 2022

There really is nothing better than a prawn sandwich made with beautiful king prawns in soft fluffy white bread. For me, it reminds me of summer holidays past and time spent down at the beach. They are so easy to make and are just so satisfying.

I’ve been rather generous with the amount of prawns here, so feel free to divide the mixture amongst three or even four sandwiches instead of the two, although I think the generosity of these ones is rather great.

Feel free to use different herbs here too. Chives and parsley are also lovely. Similarly, watercress can be swapped out for butter lettuce, or omitted entirely. Serve them with some salted chips and lap up the summer!

Heaven on a plate! Photo – Eve Wilson for The Design Files.

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.