Prawn Sandwich Recipe with Bloody Mary Sauce
The prawn sandwich is often seen as a bit of a "staid" option, my version however uses big and juicy jumbo shrimp and adds a bold and lightly spiced bloody mary tomato sauce, complete with vodka and celery salt.
Servings 2 Servings
Calories 445kcal
Ingredients
- 8 Large King Prawns 250g
- 2 Brioche Buns
- 1 Small Stick of Celery
- 1 Handful Shredded Iceberg Lettuce
- 75 g Tomato Passata ⅓ Cup
- 3 tablespoon Vodka
- 2 teaspoon Worcestershire Sauce
- ¼ teaspoon Tabasco Sauce
- ¼ teaspoon Lemon Juice
- ½ teaspoon Celery Salt
- 1 tablespoon Cooking Oil
Instructions
- If your prawns are frozen, begin by defrosting them by running cold water over them for 3-5 minutes. Then dry them thoroughly.
- Slice the brioche buns.
- Dice the celery as finely as you can.
- Heat a small 15cm (6") saucepan over a high heat, and when it is hot, add the vodka and reduce by half.
- Pour in the tomato passata and add the Worcestershire sauce, lemon juice and Tabasco sauce, reduce the heat to low and allow the sauce to bubble gently.
- Heat two frying pans (25cm or 10" and 30cm or 12") over a high heat. When they are hot, add the oil to the smaller of the two pans and add the prawns, season with the celery salt and saute for 2 minutes.
- One minute after the prawns hit the pan, toast the cut side of the brioche buns until golden, then remove.
- After the prawns have had 2 minutes, add the bloody mary sauce and saute for a final minute.
- Build your sarnie, I start with a layer of shredded lettuce and a sprinkling of celery, then arrange the prawns spooning over a little of the sauce, then a final sprinkle of celery and celery salt.
Nutrition
Serving: 1 | Calories: 445kcal | Carbohydrates: 25g | Protein: 33g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 328mg | Sodium: 1759mg | Fiber: 1g | Sugar: 5g
