Name: Bloody Mary prawn rolls
Prep time: 15 min
Total time: 15 min
Yield: 4
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

Bloody Mary prawn rolls

An easy-to-make snack for your next celebration.

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It’s like a cocktail and an entrée, all on the same plate. Perfect for an easy Christmas snack, or the start of a really casual family celebration.

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

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.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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