Donna Hay - Recipes

prawn and watercress rolls

½ cup (120g) sour cream
2 tablespoons lemon juice
2 tablespoons chopped dill leaves
sea salt and cracked black pepper
8 dinner rolls
16 cooked prawns (shrimp), peeled and halved lengthways
2 cups watercress leaves

Place the sour cream, lemon juice, dill, salt and pepper in a bowl and stir to combine. Slice the rolls part of the way through. Spread the inside of the roll with the sour cream mixture and top with the prawns and watercress. Makes 8.

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