I have a culinary guilty secret - at least once a week, and usually as a weekend treat, I get myself M&S's best ever prawn sandwich.
It's not me who calls this beauty of a sandwich that, no, it has been named "the best ever" prawn sandwich by the people of Britain and heck..I agree...that is until I made and ate this STUNNING pimped up version of a prawn sandwich.
There is a homemade Tabasco tomato relish and Marie Rose sauce. There is a fresh bread, smashed avocado and shredded lettuce and as real star of the show there are fresh prawns, coatd in crushed prawn cocktail crisps, flour and milk before getting a deep fry...oh my even typing this I could the sandwich all over again.
Definitely in the top 5 sandwiches of my life and a MUST MAKE for all fellow prawn sandwich aficionados.
- 100g cherry tomatoes, quartered
- 6-8 dashes Tabasco, depending on taste
- Pinch sugar
- 2 tbsp mayonnaise
- 2 tbsp tomato ketchup
- ¼ tsp Worcestershire sauce
- Squeeze lemon juice, plus wedges to serve
- Vegetable oil to deep-fry
- 20 raw king prawns
- 1 tsp smoked paprika
- 2 tbsp whole milk
- 1 bag (25g) prawn cocktail crisps
- 25g plain flour
- 2 sub rolls or ciabattas, split open
- ½ avocado, smashed with the back of a fork
- ½ little gem lettuce, shredded
- 5 chives, finely chopped (optional)
- Begin by making the relish.
- Put the chopped tomatoes in a small pan with 50ml water and 4-6 dashes of tabasco, depending on how hot you want it.
- Simmer very gently for about 10 minutes until the tomatoes have collapsed into a chunky relish, then taste and season with salt and a pinch of sugar.
- To make the Marie Rose sauce, mix together the mayonnaise, ketchup, Worcestershire sauce and an extra few dashes of tabasco, then taste and season with salt, pepper and a squeeze of lemon juice.
- Bring a small pan of oil (no more than two thirds full) up to 180°C (if you don’t have a thermometer, it should turn a cube of bread golden in 30 seconds).
- While you wait, put the prawns in a bowl with the smoked paprika, milk and a pinch of salt, then mix well to coat evenly.
- Crush the crisps in the bag into fine pieces, then pour into a bowl and mix with the flour.
- Working in batches, dip the prawns into the flour mixture to coat, then fry for a minute until crisp and golden.
- Drain on kitchen paper to soak up excess oil.
- Spread most of the Marie Rose sauce onto the rolls, then add the spicy tomato relish on one side, smashed avocado on the other and shredded baby gem down the centre.
- Top with the prawns and finish with a drizzle more sauce, chopped chives and a wedge of lemon on the side AND ENJOY!