Danielle Alvarez’s saucy spin on the classic prawn sandwich

Name: Danielle Alvarez’s saucy spin on the classic prawn sandwich
Cook time: 30 min
Yield: 4 sandwiches
Cuisine: Modern Australian
Ingredients: 1kg large, cooked prawns; 2 tbsp butter, at room temperature; 8 slices sourdough or white bread; ¼ head of iceberg lettuce, very finely sliced

Danielle Alvarez

December 8, 2023

easyTime:< 30 minsMakes:4 sandwiches

Remoulade sauce is the zestier, tangier and less-sweet cousin to the classic tartare sauce or Marie Rose dressing typically found in Australia. This recipe, hailing from the deep south of the United States, includes horseradish, mustard and, most noticeably, a little bit of Cajun seasoning, which includes dried herbs and spices. It tastes fantastic on this classic Australian summer sandwich.

Ingredients

1kg large, cooked prawns
2 tbsp butter, at room temperature
8 slices sourdough or white bread
¼ head of iceberg lettuce, very finely sliced

FOR THE REMOULADE

60g plain mayonnaise
1 tsp wholegrain mustard
½ tsp Cajun or Creole seasoning
25g dill pickle, finely diced
½ tsp pickle juice
1 small garlic clove, finely grated
2-3 dashes Tabasco sauce
½ tsp sweet paprika
½ tbsp jarred horseradish
¼ tsp Worcestershire sauce

Method

Step 1
Add all of the remoulade ingredients to a bowl and stir until combined. Keep refrigerated until ready to use.
Step 2
Peel and de-vein the prawns and “butterfly” them so they’re thinner and flatter.
Step 3
To assemble the sandwiches, spread a thin layer of soft butter on the inside of each slice of bread. Divide the prawns between four slices of bread and top with a generous spoonful of the remoulade sauce. Add a small handful of the sliced iceberg lettuce and top with another piece of bread. Cut in half lengthways and serve.