Our Founders' Favourite Prawn Sandwiches

Introducing our Picnic With Us series, a simple (and delicious) way to spread a little festive cheer this holiday season. Whether you’re celebrating summer in Australia, or enjoying cozy nights by the fire in the Northern Hemisphere, you’ll love these fresh and oh-so tasty recipe ideas curated by our favourite Aussie foodies…

Summer and prawns just go hand-in-hand! So to kick things off, we’re going to share our go-to prawn sandwich recipe. When Vic and I traveled to Montauk a few years ago we became obsessed with lobster rolls. When we returned home we substituted lobster for prawns (shrimp for all of our US friends) and it did not disappoint! This is such a quick and easy recipe, perfect for lunch or dinner, no matter the season. After a day at the beach my husband will pull into the local fish monger, grab a bag of prawns and give me the nod - it’s prawn sandwich time. Best enjoyed with an ice cold glass of rosè…

Emma and Victoria, Founders and Sea Lovers xx

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Prawn Sandwiches

Makes 2 sandwiches

Ingredients:

1 cup fresh cooked king prawns

4 slices of sourdough bread

Butter

Dressing:

1/2 cup mayonnaise

3 tbsp baby capers, chopped

1 tbsp dill, chopped

Juice of one lime

Salt and pepper to season

Emma wears Ess the Label (and a sneak peek of our very own hat - launching soon!) & Victoria wears Oak and Meadow.

Method:

1. Peel prawns, roughly chop and set aside in a bowl.

2. In a seperate bowl mix together mayonnaise, capers, finely chopped dill and lime juice. Add chopped prawns to the mix and stir through until combined.

3. Place your filling in the fridge until you are ready to assemble your sandwich.

4. Toast your bread in a hot pan with lashings of butter or simply in the toaster.

5. Once bread is toasted, spoon prawn mix on one slice of toast, spread it evenly across the toast.

6. Top with the other slice of toast and enjoy your prawn sanga (that’s Aussie slang for sandwich).