Shrimp sandwich-roll with curry mayo

Hello everyone, today we will make a small sandwich

Preparation time: 20 minutes Cooking time: 5 minutes

Serves 4

Ingredients:

- 8 hot dog buns

- 18 cooked pink shrimp

- 1 green apple

- 1 avocado

- 1/2 romaine lettuce heart

- 1 organic lime

- A few coriander leaves

- Olive oil

- Fine salt

For the mayo curry:

- 1 egg yolk

- 1 tablespoon of mustard

- 15cl sunflower oil

- 1 tablespoon of curry powder

- Fine salt

Preparation:

1. In a bowl, pour the egg yolk with the mustard, mix and whisk adding the oil in a stream. Add the curry powder. Season with fine salt and, if the curry is not strong enough, add ground pepper. Set aside in a cool place.

2. Peel the shrimp and cut them into slightly large cubes. Place them in a salad bowl. Cut the green apple, keeping the skin, into small cubes of 1 to 2 mm. Add to the shrimp. Cut the lettuce into thin strips of 3 mm thick, without the large ribs. Cut the avocado in half, remove the pit with the heel of a large knife, giving it a sharp blow, avoid removing it by hand. Then peel it by hand and cut it into 1/2 cm cubes, add to the mixture. Add a little of the curry mayonnaise. The mixture should not be liquid. Add salt and set aside in a cool place.

3. If using commercial long round hot dog buns, trim the long sides to make them straight. In a hot pan, place the buns lying on one side and brown, then brown the other side. If necessary, add a drop of olive oil. Then, using a saw-knife, cut the inside of the bread all the way through without going all the way to the bottom.

4. Spoon some shrimp mixture, coriander leaves and zest a little lime into the bread. Enjoy!!!

Here's a photo of how it turned out:

I hope you enjoyed it!!!

See you!

Alex