•  ½ cup (150g) whole-egg mayonnaise
•  1 ½ tablespoon lemon juice
•  1 clove garlic, crushed
•  1 teaspoon Dijon mustard
•  1 tablespoon chopped chives
•  2-3 drops Tabasco, optional
•  sea salt and cracked black pepper
•  8 cooked medium prawns (shrimp), peeled
•  4 soft white bread rolls
•  watercress sprigs, to serve

  Place the mayonnaise, lemon juice, garlic, mustard, chives, Tabasco, salt and pepper in a bowl and stir to combine. Add the prawns and toss to coat. Split the rolls, fill with the prawn mixture and top with watercress sprigs to serve. Serves 2.