Keep it shrimple, have a sandwich.
I remember the first time I realised that Prawn Sandwiches weren’t a universally accepted meal. It was in Bombay, and after a particularly gruelling week, my mind drifted to sun, sea and Goan sand. In an attempt to recreate that magic, I decided to order one of my favourite post-swim meals and although it took some hunting, I finally found a restaurant that served them. As my roommate eyed me warily, I explained that yes, prawns in between bread was in fact a completely legitimate seafood meal at beach shacks up and down the Goan Coast.
There’s something charming about their simplicity. The prawns are always fresh and plump, chopped up and treated with little beyond some salt, pepper, a dash of mayonnaise and perhaps some minced herbs, all contained between two slices of plain store-bought white bread. After you emerge tired but happy from the ocean, they could be no better reviver.
Sadly though, this dish seems less appealing beyond Goan shores. The state’s seafood of course is a huge aid to the process and other states may not have access to prawns of that calibre. But if you can procure fresh prawns, this is a great way to use them to their full potential for breakfast, lunch, tea or dinner.
This recipe builds on the classic with a few choice additions but still allows the prawns to be the star of the show.