When I was quarantining in our summer house by the beach in Sweden one of the little pleasures (apart from walks along the beach, Netflix and rediscovering the vinyl collection) was of course the food. I had given mamma a shopping list beforehand so she could order the food and stock up before I got there. One of the things I was longing for (alongside Swedish sweets and my favourite cheese) were prawns in abundance. In my family we’ve had prawns pretty much every single Friday night. My parents still do. In London that feels like a real indulgence as you only buy prawns in small quantities, so I made sure to make myself a proper prawn sandwich while at home.
But with the heating on high, snuggled up under blankets and with warm socks on a cold sandwich wasn’t all that tempting. So I made sure the egg wasn’t fridge cold and cooked it just before assembling the sandwich, AND I fried the bread in butter. Frying bread in butter, if you haven’t tried it, is genius and so delicious I promise you will become obsessed and it was so the right decision for a winter version of my beloved Scandi prawn sandwich!
Prawn sandwich on butter-fried bread, serves 1
1 large egg, boiled to your preference (I like mine runny so I’m a 5-6 minute gal), cooled, peeled and sliced
1 slice of white good quality bread
2 tbsp salted butter
1-2 lettuce leafs such as little gem
plenty (approx 4 tbsp) good quality mayonnaise (i.e. Hellmann’s or homemade)
250-300 g large shell-on cold water prawns, peeled (shell on prawns have more flavour so I prefer to peel my own)
2 slices cucumber
1 slice of lemon
sprig of dill
Fry the bread in butter, 1 tbsp per side, on medium-low heat until golden brown. Drain on kitchen roll. Place the fried bread on a plate and add a thin layer of mayo (to hold the lettuce in place). Place the lettuce on top and then distribute the sliced egg. Top with a very generous amount of mayonnaise. Then place the prawns on top. Decorate with lemon, cucumber and a sprig of dill.