SERVES – 8
PREPARATION – 20 MINS
COOKING – 10 MINS
SKILL LEVEL – EASY
vegetable oil, for deep-frying
500 g peeled green prawns, coarsely chopped
2 tbsp plain flour
Spanish smoked paprika, for sprinkling
8 small bread rolls, cut in half
olive oil, for drizzling
1 cooked lobster tail, peeled
handful of watercress, leaves picked
235 g (1 cup) mayonnaise
2 tbsp tomato sauce (ketchup)
1 tsp Tabasco sauce
½ Lebanese cucumber, peeled and finely diced
½ red onion, finely diced
2 tbsp chopped flat-leaf parsley
2 tbsp chopped mint
salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the mayonnaise, place all the ingredients in a bowl and combine well.
Heat the oil in a large saucepan or deep fryer to 180°C. Dust the chopped prawns in flour and shake off the excess, then deep-fry for 2 minutes or until golden and crisp. Remove with a slotted spoon, drain on paper towel and toss with paprika to taste.
Heat a frying pan over low heat. Drizzle the bread with olive oil and the cut sides with salt and pepper. Add to the hot pan and cook both sides of the rolls until golden and crisp.
Gently tear the lobster into bite size pieces. Toss with enough of the gazpacho mayo to coat well, then add the fried prawns and watercress. Fill the bread rolls with the lobster mixture and serve immediately.