Open-Faced Prawn and Egg Salad Sandwich |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Makes for a light yet filling lunch, from the Savvy cookbook magazine Ingredients:
6 prawns, boiled with their shells on |
2 eggs, boiled |
1 tablespoon onion, finely chopped |
1 tablespoon parsley or 1 tablespoon fresh coriander leaves, finely chopped |
1 teaspoon mustard |
1 tablespoon sliced black olives (optional) |
4 capers (optional) |
1 slice of round farmer's bread |
2 crisp iceberg lettuce |
1 teaspoon butter |
1 tablespoon mayonnaise |
salt, to taste |
Directions:
1. Apply butter on one side of the farmer's bread.
2. Arrange lettuce on top of the buttered half.
3. Shell and chop the hard-boiled eggs and mix onion, parsley, mustard, salt, olives, capers and mayonnaise into the eggs.
4. Put the egg salad on top of lettuce and arrange shelled, deveined and seasoned prawns on top of the egg salad.
5. Serve immediately.
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