Prawn cocktail open faced sandwich

Prawn Cocktail Open-Faced Sandwich 


  • 500gm Prawns, preferably tiger prawns
  • 150gm Mixed lettuce or mesclun mix
  • 1 Lemon
  • 1 Farmers Loaf
  • 10 ripe cherry tomatoes
  • Extra virgin olive oil

Cajun Cocktail Sauce:

  • 200 gm Mayonnaise
  • 1 tsp L&P Sauce
  • 2 tsp Cajun Seasoning
  • 2 tbsp Tomato ketchup
  • 2 tbsp Chili Sauce
  • 1 tbsp Fresh lime or lemon juice
  • ½ tsp Fine sea salt
  • A dash of freshly cracked black pepper

Cajun Cocktail Sauce:

  1. In a bowl, the mix ingredients with mayonnaise & mix well.
  2. Add the lemon juice, adjust the seasoning to taste.

Poached Prawns:

  1. Prepare the boiling water, add salt, and then add prawns, let them come to a boil, then strain.
  2. To avoid carry over cooking, refresh and cool them in ice water.
  3. Then peel the prawns leaving the tail on.

Grilled Bread:

  1. Slice the bread to your desired thickness, then drizzle olive oil directly on the slices, season with salt and freshly cracked peppercorns, then toast in an oven or toaster.

To assemble:

  1. Toss mesclun mix salad with extra virgin olive oil, salt and pepper, then arrange on top of the toasted bread slices.
  2. Arrange the poached prawns on top of the salad, then lace the cocktail sauce on top of the prawns.
  3. Garnish with lemon wedges and cherry tomato.


This is a modern day and very simple family open faced sandwich that has been modernized for every day use and for every household. It is a lovely, clean and simple to make different approach to a very traditional dish. Chef Kasdi has laced the top of his dish with a spicy cocktail sauce that gives the dish a nice presentation and a great kick.

Happy Cooking!