This is an extract from my new book Weekends, available in my online shop now.

Mum’s Prawn Sandwich

This is my mum’s recipe. For as long as I can remember my family have always had prawn sandwiches on the weekends.

On a Saturday morning my mother would head to the trawlers and collect a kilo. We don’t have many traditions, though now I think about it, this could be one.

This sandwich isn’t flash or fancy, though somehow always has a way of feeling special. Freshly peeled prawns and zingy lemon sure taste like the spirit of summer on a plate. Even if you aren’t near the beach, this sandwich will take you straight there.

This prawn sandwich should be made on naughty white bread and cut on the diagonal to make two triangles. Triangles always taste better.

Ingredients:

1kg of peeled prawns
1 avocado
1 tablespoon of fresh chopped dill
1 tablespoon of lemon juice
1/4 cup of mayonnaise (Kewpie mayo is best!)
Fresh ground pepper
2 tablespoons of room temp salted butter
8 rounds (slices) of white sliced bread

Method:

Peel and chop prawns into bite size pieces, place in a bowl.

Add the mayonnaise, dill, lemon juice, pepper and stir together until well coated.

Remove the avocado from the skin and smash in a bowl using a fork, add some salt and pepper to taste.

Butter four pieces of bread then add a layer of smashed avocado and top with generous amounts of prawn mixture and don’t hold back!

Cut on the diagonal.