In Sweden we like our cold-water prawns, and most Fridays of my life I have eaten them with salad, boiled eggs, mayonnaise (or aioli), lemon wedges and bread, either constructed as a sandwich or peeling as you go (because shelled prawns taste way better).

But when I saw this different prawn sandwich at the fab Swedish blog Pickipicki, I knew I had to try it. Doesn’t it sound amazing with mangosalsa?!

Unfortunately I was rather inept of reading (and therefore following) a recipe this particular evening, so instead of mushed up avocado underneath the salsa I diced the avocado and added it to the salsa. Together with mayo and toasted muffins it turned out really well.

Prawn sandwich with mango and avocado salsa, serves 2

Adapted and translated from Tina’s recipe.

2 English muffins

1 tbsp olive oil

1 ripe mango

1/2 red onion

1 tomato

1/2 lime

1 handful coriander

1/2 red chilli

2 ripe avocados

500 g shelled coldwater prawns

Hellman’s mayonnaise or homemade

Dice the mango, tomato and avocado. Finely chop chilli, red onions and coriander. Mix everything together in a bowl with lime juice and oil. Leave while peeling the prawns. Cut the muffins in half and toast.

Spread mayo on the muffin halves, add the salsa and put the prawns on top.