Prawn Sandwich

Close-up of prawn mayo finger sandwiches for afternoon tea.

5 from 1 vote

This prawn sandwich recipe is a great rendition of a classic. This easy-to-make prawn mayo sandwich with Marie Rose sauce is loaded with flavour, soft, creamy and extremely tasty. It’s perfect for lunch or afternoon tea. Serves 2-3 depending on sandwich style.

Prep Time10

Total Time10

Course: Afternoon tea, lunch, Snack

Cuisine: British

Servings:

Calories: 334kcal

Author: Jane Coupland

Ingredients

6 Bread slices 6 slices for finger sandwichs without crusts (serves 3) or 4 slices for regular sandwiches (serves 2)
200 g Cooked prawns defrosted if frozen
½ pot Cress
4 tablespoons Mayonnaise
2 teaspoons Tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon Lime juice
6 dashes Hot sauce such as Tabasco
¼ teaspoon Salt
⅛ teaspoon Cayenne pepper
⅛ teaspoon Black pepper

Instructions

Make the prawns in Marie Rose sauce

If using frozen prawns let the defrost at room temperature, resting on several layers of kitchen towel, for several hours. When fully defrosted, blot them well on several changes of kitchen paper to remove any lingering moisture.
Put the sauce ingredients into a bowl and stir until mixed in.
Dip a prawn into the sauce and taste. Adjust seasonings (salt, pepper, hot sauce, lime to your own taste preferences). When happy with the flavour, stir the prawns into the sauce.

Option 1: make finger sandwiches (ideal for afternoon tea)

Remove the crusts from 6 slices of bread.
Optional: butter the bread.
Divide the prawns between 3 slices of bread and top with cress.
Spread any remaining sauce onto the other three slices of bread and place them, face-down on the prawns.
Cut each sandwich into 3 finger sandwiches.

Option 2: make regular sandwiches (ideal for lunchboxes)

Optional: butter 4 slices of bread.
Divide the prawn mayo between two slices of bread and top with some cress.
Spread any remaining sauce onto the other two slices of bread and place them, face-down, on top of the prawns.
Cut each sandwich in half (triangles or rectangles – your choice).

Notes

When defrosting the prawns, cover a large plate with serval sheets of kitchen paper and lay the prawns in a single layer on top. Change the paper when it gets sodden.
Before adding the prawns to the sauce blot them with fresh kitchen paper to remove move liquid (this helps prevent the sauce from becoming too runny.
If your prawns are very large you may chop them if desired.
Butter – decide whether or not you would like to spread butter on your bread. I don’t bother. Instead, I spread a little of the seafood sauce over the bread to ensure that the sandwich holds together well.
If you use raw prawns then you will need to cook them thoroughly, then allow them to cool and chill before adding them to the sauce.
Although the Marie Rose sauce can be made up to 48-hours in advance I do not recommend adding the prawns until you are ready to make and eat the sandwiches. If left to sit in the sauce then the prawns may take on a much firmer texture and the sauce will loosen and separate as the prawns do contain water.

Nutrition