Prawn Salad Sandwiches

Prawn Salad Sandwiches

Christmas Day in Australia almost always means too many prawns. This recipe is the perfect way turn those leftovers into an easy Boxing Day lunch — of course there’s nothing stopping you from using fresh prawns any day of the year.

Serves 2

INGREDIENTS

• 1 ½ c chopped cooked prawns (shrimp), approx 20 medium prawns
• ½ c diced cucumber
• 2 hard-boiled eggs
• 2 Tbsp creme fraiche
• 2 tsp lemon juice
• handful parsley, chopped
• Sea salt and pepper

• lettuce leaves
• bread

METHOD

Peel eggs and roughly chop. Combine creme fraiche and lemon juice in a bowl and stir well.

Add chopped prawns, cucumber, egg and parsley to the bowl and fold to coat with creme fraiche dressing.

Season with salt and pepper to taste, make into a sandwich with lettuce and bread, go on a picnic.

COOK’S NOTES

• Prawns: if starting with raw prawns (shrimp) bring a large pot of water to the boil, season with Old Bay or salt and poach prawns for about 3 minutes. Shock in cold water to stop cooking, peel and chop.
• Creme Fraiche: creme fraiche is cultured cream, you can substitute sour cream, thick greek yoghurt or — for a dairy-free option — mayo.
• Bread: this is best served in a hollowed out soft roll, however a thick slice of sourdough does just fine as a stand-in. For a bread-less option wrap the salad up in lettuce leaves.
• Cucumber: I use thin-skinned lebanese cucumbers, scoop out the seeds and leave the skin on — long English cucumber would work too, thicker skinned or waxed cucumbers probably need to be peeled. Don’t like cucumber? Use celery or green capsicum (bell pepper) instead.

gluten-free option // dairy-free option //nut-free // soy-free