Prawn rolls
27 minutes
Prawns make a delicious topping for an array of small cocktail rolls or baguette slices.
Lynn Cole
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Ingredients
Serves: 10
- 10 cocktail rolls, or 20 slices baguette, 1 cm thick
- 2 tablespoons olive oil
- 2 teaspoons raspberry vinegar, homemade or bought
- 1 tablespoon mayonnaise, homemade or bought
- 250 g fresh cooked, peeled and deveined prawns, chopped (reserve some for garnish)
- 60 g cream cheese
- 1 small, crisp lettuce, trimmed and finely shredded
- Cayenne pepper
- Fresh dill and reserved peeled prawns, to garnish
Directions
Preparation:25min ›
Cook:2min ›
Ready in:27min
- Cut each roll, if using, in half horizontally, then lightly toast the cut sides, or one side of the baguette slices. Allow to cool.
- Mix the oil, vinegar and mayonnaise together, add the prawns and stir until evenly coated. Spread the cream cheese over the toasted surfaces, sprinkle on some lettuce, then spoon on the prawn mixture. Sprinkle with cayenne pepper and garnish with prawns and a sprig of dill.
