Harry's bar sandwichesby Ray McVinne | Cuisine issue #155
150g raw peeled prawns
1⁄2 stick celery, very thinly sliced
2 tablespoons capers
2 tablespoons chopped parsley
150ml mayonnaise (I used Edmonds Whole Egg Mayonnaise)
16 slices thin white sandwich bread, crusts cut off
Put the eggs in a saucepan then cover well with cold water. Bring to the boil and boil for 8 minutes then drain and cool the eggs under cold running water until cold. Peel, chop and place in a bowl.
Add the prawns to another saucepan of well-salted water and bring to the boil. Simmer for 2 minutes or until just cooked. Remove from the water and cool then slice very thinly and add to the eggs.
Stir the celery, capers, parsley and mayonnaise into the prawn and egg mix. Taste and season with salt and freshly ground black pepper.
Put 8 slices of bread on a clean surface. Arrange a mound of the egg mixture down the centre of each slice – don’t spread it out to the sides, but leave as a mound with a 2cm empty margin on each side.
Place the other slices of bread on top and press down on the empty margins to seal the edges. Slice each sandwich into 3 across the mound of filling so that you have hump-shaped sandwiches. Serve with the peach fizz.
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