classic prawn roll

  • 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
  1. 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. 
  2. Split the rolls, fill with the prawn mixture and top with watercress sprigs to serve. Serves 2.
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