When summer hits in Australia there is one thing which Australians crave more than anything else - the shrimp (although we call them prawns) sandwich. A true nostalgic classic, the freshly peeled prawns and zingy lemon is summer distilled in sandwich form. When they are good, they are impossible to beat.
There’s something very Australian about juxtaposing some lavish prawns between two slices of white bread. The end result is not flashy or fancy, though it somehow has a way of being unfailingly special-redolent of long, hot seemingly never-ending days by the beach.
Whether King, Tiger, Bay or Banana prawns, this classic can only be made using wild Australian prawns, caught on high tropical seas at night, by fisherman who have been out for days, weeks or even months. No meagre farmed prawns will do.
In the early days of its colonial history, Australians wouldn’t touch prawns, preferring meat and fish. Then with the Greek and Italian migration wave after the Second World War, prawn fishing took off and if you don’t already know, Australian prawns really are the best in the world—unique for their flavour and available year round.
Weekends, by Kara Rosenlund is out now
Wild Shrimp Sandwich
Makes four sandwiches
1kg peeled cooked prawns
1 tablespoon fresh chopped dill
1 tablespoon lemon juice
1/4 cup mayonnaise
2 tablespoons of salted butter (room temperature)
8 rounds (slices) of white sliced bread
Freshly ground pepper
Peel and chop cooked prawns into bite-sized pieces and place in a bowl. Add the mayonnaise, dill, lemon juice, pepper and stir together until well coated. Remove the avocado from the skin and smash in a bowl using a fork, add some salt and pepper to taste.
Butter four pieces of bread then add a layer of smashed avocado. Top with generous amounts of the prawn mixture, and don’t hold back. Cut on the diagonal. Triangles always taste better.