Ingredients
300g cooked Tiger prawns
1 cup aioli
2 tsp tabasco sauce
Finely-grated zest and juice of 1 lemon
½ bunch dill, very finely chopped
2 sticks celery, very finely sliced
4 long soft white rolls, halved
2 tbsp spreadable butter
2 cup Little Gem lettuce, shredded
2 ripe tomatoes, sliced
1½ tsp celery salt
1 cup alfalfa sprouts
Method
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Peel and de-vein the prawns, then halve lengthways. Mix the aioli, Tabasco, zest, juice and dill. Fold in the celery.
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Spread the rolls with butter, then spoon the celery mixture onto the bases. Top with lettuce and tomatoes. Sprinkle with celery salt. Top with prawns and alfalfa.
