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Prawn, Avocado, and Watercress Sandwich

Easy-peasy inspiration for after-work meals and simple entertaining.

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Instructions

  1. 1

    Heat the oil in a frying pan over a medium-high heat, and pan-fry the prawns, ginger, and chilli for 3–5 minutes until the prawns turn completely pink and opaque. Add the garlic, and stir through for 30 seconds or so. Set aside to cool, then roughly chop.


  2. 2

    Halve, stone, and peel the avocado. Dice the flesh, and put in a bowl. Add the cucumber, mint, dill, capers, onion, soured cream, and lime juice. Tip in the chopped prawns, and gently stir through, being careful not to mash the avocado.


  3. 3

    Spread the mixture evenly over 4 slices of the bread. Arrange the watercress on top so that it will come out over the sides of the sandwich. Cover with the other slices of bread to make 4 sandwiches, and serve.


Ingredients

  • 1 tbsp olive oil
  • 24 raw small prawns, peeled and deveined
  • 1 tbsp ginger
  • 1 small red chilli, finely chopped
  • 1 garlic clove, chopped
  • 1 ripe avocado
  • 1 cucumber, thinly sliced
  • 3 sprigs fresh mint, leaves picked and roughly torn
  • 1 tbsp chopped dill
  • 1 tbsp capers, chopped, rinsed, and drained
  • ½ small red onion, finely chopped
  • 250ml soured cream
  • 1 lime, juiced
  • 8 slices wholegrain bread
  • 4 handfuls watercress

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

15 products

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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