Prawn filled rolls
( MAKES 4-6 )
Photo by Tam West
|1 stick||Celery, large, finely chopped|
|250 g||Cooked prawns|
|1 handful||Chopped fresh coriander|
|1||Lime, zest and juice|
|1 Tbsp||Dijon mustard|
|2 Tbsp||Sour cream|
|3 dashes||Hot sauce, or to taste|
|4 small||Brioche buns, you may need up to 6 of these|
|4||Lettuce leaves, or more, to fill buns|
- Quickly blanch celery in boiling water, refresh in cold water and drain.
- Grill bacon until just crispy, then cut into thin strips.
- Add celery and bacon to a bowl with cooked prawns, a handful coriander, lime zest and juice, Dijon mustard, sour cream, mayonnaise and a few dashes of hot sauce. Season with sea salt flakes and pepper and toss together well.
- Warm brioche buns and split from the top down the middle but don't cut all the way through. Add a little lettuce and stuff with prawn salad.
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