Name: Prawn rolls
Cook time: 10 min
Total time: 10 min
Ingredients: 500 gram frozen australian prawns (i use banana prawns); few strips of lemon rind; 1/2 cup mayonnaise; finely grated zest from remaining lemon; 1 tablespoon lemon juice; 1/4 teaspoon salt; a little freshly ground white pepper; 1 teaspoon creamy dijonnaise mustard; 3 sticks white celery, scrubbed and finely chopped; 2 tablespoon chopped parsley; 2 tablespoon snipped chives; 10 sliders or soft bread rolls; 10 small lettuce leaves, to serve; smoked paprika or cayenne pepper, for dusting

Ingredients

500 gram frozen australian prawns (i use banana prawns)

few strips of lemon rind

1/2 cup mayonnaise

finely grated zest from remaining lemon

1 tablespoon lemon juice

1/4 teaspoon salt

a little freshly ground white pepper

1 teaspoon creamy dijonnaise mustard

3 sticks white celery, scrubbed and finely chopped

2 tablespoon chopped parsley

2 tablespoon snipped chives

10 sliders or soft bread rolls

10 small lettuce leaves, to serve

smoked paprika or cayenne pepper, for dusting

Method

1.Thaw prawns quickly: put them in a sieve, rinse with hot water to remove any ice and leave at room temperature for about 10 minutes. Put prawns in a saucepan, cover with cold water, add lemon rind and set the pan over a medium heat. Don’t let the water boil, just let the prawns poach gently for several minutes until the shells turn a coral colour and the flesh is white.

2.Drain prawns when ready, rinse with cold water. As soon as the prawns are cool enough to touch, twist off the heads and peel off shells. Split down the back and rinse off any black or grey matter. Chop prawns roughly.

3.Put mayonnaise in a bowl and whip in lemon zest and juice, salt and pepper, mustard, celery, most of the parsley and chives. Check seasoning, adding a little more salt, pepper or lemon juice; it should taste delicious. Mix in prawns.

4.Cut a slit in the top of the rolls or sliders and line with a small lettuce leaf then spoon in prawns. Dust with smoked paprika or cayenne pepper and sprinkle with remaining parsley.

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