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
Peel and de-vein the prawns, then halve lengthways. Mix the aioli, Tabasco, zest, juice and dill. Fold in the celery.
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.