(makes 16 sandwiches)

INGREDIENTS
32 prawns (peel and remove head, tail and intestinal tract)
3 tbsp finely chopped parsley
3 tbsp finely chopped chervil
3 tbsp finely chopped dill
olive oil
16 slices bread
butter
Lime Mayonnaise
8-10 lettuce leaves (washed and dried)
Maldon sea salt and freshly ground black pepper

METHOD
Preheat oven to 220ºC.

Combine herbs. Sprinkle over prawns and toss to coat.

Lightly brush a low-sided baking tray with olive oil and scatter prawns on tray (so they are not touching). Hot roast 3-5 minutes until prawns change colour and are just cooked. Remove from tray and chill.

On a clean board or bench lay out bread and spread one side of each slice with butter then mayonnaise. Cover half the slices with lettuce.

Place 2 whole prawns side-by-side at one end of bread and place another 2 at the opposite end. Season with salt and pepper. Cover with a 2nd slice of bread, pushing the top slice up to form a mound over the prawns.

Using an electric knife (or a serrated-edged knife) cut off crusts and cut sandwich in half (keeping the two prawns close together in one sandwich).

* 1 Best eaten on the day of making.

*2 The prawns can be cooked one day ahead.

Lime Mayonnaise

(makes 375ml, 1½ cups)

INGREDIENTS
3 egg yolks
1 clove garlic (peeled)
½ tbsp prepared mild mustard
5 tbsp lime juice (juice of 3-4 limes)
zest of 1 lime
250ml (1 cup) salad oil
Maldon sea salt and freshly ground white pepper


METHOD
Place egg yolks, garlic, mustard, lime juice and zest with 1 tbsp salad oil in a food processor fitted with a metal blade. Process until smooth.

With food processor running, pour remaining salad oil very slowly through the feeder tube until all the oil is combined and mayonnaise is thick and creamy. Season to taste.