Time:30 min
Servings:1
Time:30 min
Servings:1
Ingredients
75g cooked and peeled cold-water prawns
25g crushed peas
5g peashoot tendrils
25g tartare mayo
2 slices of sourdough bloomer
10g 'Chip shop scraps'
Cooking instructions
Spread the crushed peas on the top slice of bread and the tartare mayo spread on the bottom slice.
Add the prawns on top of the tartare mayo and place the peashoot tendrils on top of the prawns.
Place the top slice on top to finish.
Slice the sandwich in half and serve with chip shop scraps on the side.
