Cold water prawns are often overlooked thanks to their smaller size, but I’m here to give them some airtime.
My reason: they are often much cheaper, while being very nourishing.

During my era of “accidentally” living in Sweden (2020 to 2022), I was fortunate to gain a lot of inspiration from Scandiland’s culture of open sandwiches.
These half sandwiches feature generous toppings piled on top of a single slice of bread.
Nutritionally, they strike the right bread-to-topping balance to create filling lunches.
Taste-wise, they were a big hit for being flavour-forward.
In a nutshell, this affordable cold water prawn open sandwich makes a great speedy lunch.
The filling can be left in the fridge for a day, if needed.

Ingredients to feed 2

1 pack of cooked cold water prawns (from the fridge section of supermarkets, approximately 200g)
A small handful each of dill & parsley
2 tbsp of mayo
1 tbsp of creme fraiche (add more mayo if you’d rather not buy an extra ingredient, or replace it with a thick yogurt )
Zest & juice of 1/4 of a lemon
Sea salt and black pepper to season
Bread to serve - suggested 2 large slices of sourdough bread
Rocket & radish to top

Method
1. Roughly chop the parsley and dill.
2. Put the prawns on the same chopping board and roughly chop those too.
3. In a bowl, combine the prawns, mayo, creme fraiche, herbs and the juice and zest of 1/4 of a lemon.
4. Season really well and stir to combine.
5. Top the bread with the prawn mixture. Sprinkle some rocket and the sliced radishes on top.
Enjoy!