Ingredients
- 220 grams white dinner rolls, 6 bake-at-home white rolls
- 2 tablespoons softened salted butter
- 500 grams Tiger Prawns, cooked peeled deveined and chopped
- 2 tablespoon celery, finely chopped
- 1 cup iceberg lettuce, thinly sliced
- REMOULADE SAUCE
- 1/4 cup mayonnaise (75 grams)
- 1 1/2 tablespoons sour cream
- 1 spring onion, finely chopped
- 1 garlic clove, crushed/minced
- 1 tablespoons Dijon mustard
- 2 teaspoons dill, chopped
- 2 teaspoons leaf parsley, chopped
- 2 teaspoons baby capers, drained and rinsed
- 1 teaspoon lemon juice
- 1 teaspoon horseradish cream
- 1/2 teaspoon lemon rind, finely grated
- 1/4 teaspoon ground paprika
- Tabasco sauce, to taste
How to Make
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Step 1: Heat the rolls following packet directions.
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Step 2: Split the rolls horizontally (don’t cut all the way through).
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Step 3: Meanwhile, to make the remoulade sauce, in a medium bowl, whisk the mayonnaise, sour cream, spring onion, garlic, mustard, dill, parsley, capers, lemon juice, horseradish cream, lemon rind, paprika and Tabasco sauce and season.
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Step 4: Spread cut sides of the rolls with butter.
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Step 5: Fold prawns and celery through the remoulade sauce and fill the rolls with lettuce and prawn mixture and serve immediately.
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Step 6: TIP - You’ll have sour cream and herbs left over from this recipe. For bite-size jacket potatoes, spoon the sour cream over roasted whole baby potatoes and sprinkle with chopped dill and parsley.
We hope you enjoy this recipe!
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