Prawn and watercress sandwiches
(Makes two sandwiches)
1kg entire 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
Flippantly salted butter, for spreading
4 slices tender white bread
Watercress, to serve
Salted potato chips, to serve
In a big bowl mix the mayonnaise, yoghurt, mustard, capers, cornichons, herbs and shallot. Add the chopped prawns and blend nicely to coat. Season to style with salt and pepper.
Unfold two slices of the bread with butter and divide the prawn combination between the 2 slices. Prime with a beneficiant quantity of watercress, adopted by one other slice of bread.
Halve every sandwich and serve with potato chips.
What else I’m cooking with…
Effectively and actually loving the burst of tomatoes. Recent pasta sauces, added to the roasting tray with a hen and naturally eaten in huge fats slices on toast with ricotta, olive oil, salt and pepper.
What else I’m consuming…
I just lately had a wonderful lunch at newly arrived restaurant NOMAD. Every part was scrumptious 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 additionally a standout.