- Camera
- ISO
- Aperture
- Exposure
- Focal Length
- Nikon D3
- 1000
- f/2.8
- 1/30th
- 38mm
Sweet chilli prawn mayo
So last week, you were treated to a spicy, sinus-clearing take on what a prawn sandwich can look like when accosted with a chilli-ginger broth. If that was ferocious but fantastic, then today’s prawnwich is a much more chilled out affair, tackling the classic prawn mayo sandwich, but with enough of a twist that the next time you bite into some pre-packaged crap, you’ll cry out in woe.
Prawn mayo is often one of the cheapest in the chill cabinet when it comes to supermarket sandwiches, which given the mental price of prawns, makes you wonder what’s going on. Well, the biggest difference is the prawns themselves – in the bog standard prawn mayo sanger, you get something that feels like it’s been made to cater for those in a fragile dental situation, with a kind of shellfish mulch that makes mastication an optional part of your lunch. Pay more, and you’ll probably end up with something that has a few good-sized prawns in it, but the hard truth is that you’re usually going to get shafted unless you do it yourself.
This pair of sarnies starts off by addressing the shrimp stinginess head-on, making use of a whole bag of prawns for the filling – that’s still only going to cost you £2.50 if you know whose freezer cabinets to root around in (think Sainsbury’s Taste the Difference, not Farmfoods). Defrosted and straight into the pan, they were fried off with a little light soy until pink, and then left to cool. In the meantime, I diced half a dozen Peppadew peppers and added then to a big squirt of Hellmann’s mayo, along with about half a lemon’s worth of juice to create the sweet, spicy mayo (if I’d remembered to buy vinegar, then I’d have made the mayo myself. Ah well). Once the prawns had cooled (heating mayo does strange things to it, and should be avoided if possible), they were mixed into the mayo, giving them a nice thick coating – you don’t want them sitting in a pond of goo, just enough to coat them and moisten the sandwich. To finish, they were dropped into some toasted poppy seed bloomer, and topped with a handful of salad.
That’s what a prawn mayo sandwich should be – big, succulent prawns, holding their own against a light mayo dressing. Easy to make? Put it this way – whilst I was knocking together this sandwich, I was also rattling off a couple dozen of these little puppies for work today. Prawn mayo for lunch, scones for afternoon tea. Not a bad day at the office, that.
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thebutty posted this
