In October last year, I was thinking of what to contribute food-wise for my mum’s birthday party, I was arriving in Brisbane that morning, time was an issue and I was asked to ‘make a plate of something to nibble on with drinks’.
I love prawns from Queensland, they have a meatiness to their texture and a sweetness in flavour that I really enjoy and as dull as it may sound to some, I love standing over the kitchen sink, peeling each one, separating the shells from the flesh and putting the shells aside to make a quick stock. To keep it really simple I made sandwiches – yep – prawn sandwiches.
*Finely sliced pieces of fresh sourdough baguette held chopped prawn flesh that was tossed with home-made mayo, some chopped fresh parsley, two torn basil leaves (you don’t want the basil to overpower but just lift the flavours), generous squeezes of lime juice, one short, sharp squeeze of lemon juice and salt and pepper in small sandwiches that lasted two bites.
I was asked to make them again on Christmas day to have while we sipped sparkling wine and opened presents. The request surprised me.
I asked my sister who was hosting lunch, “Why do you think people enjoy these so much?”
“Look what you’re doing,” she said,”you’re taking time and peeling those creatures and doing a fiddly job for us. Who doesn’t want prawns peeled for them, it’s kind of you to do it and you make them taste good. It’s a luxury.”
What’s a luxury for some is an act of love and generosity for another and so it is that I will probably be making prawn sandwiches at family events for the foreseeable future.
Who would have thought that a prawn sandwich could represent luxury, love, giving and family.
*This paragraph is the recipe for these simple treats. Quantities obviously equate to the number of people and to your taste. I like to make my own mayo but there are some decent ones out there to buy if you’d rather not go down that track.