RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 Pack of Coles Mini Brioche Rolls
  • 400g Cooked Prawn Tales (Australian)
  • 1 bunch of dill
  • 1 bunch of chives, diced
  • 2 celery sticks, diced
  • 1 Shallot, finely diced
  • 50g ZoOSh Mayonnaise
  • 1 Iceberg lettuce, shaved
  • 1 Lemon, juice

 

METHOD :

  • Chop prawns into small pieces and put into large mixing bowl. Add in celery, chives and shallot. Roughly chop dill and add to bowl. Add mayonnaise, a squeeze of lemon juice, and stir through until well combined.
  • Cut roles in half and toast each side in grill or on griddle pan over stove.
  • To assemble, place shaved lettuce on the bun bases. Top with prawn mixture and place bun top on to finish.

Our friends from Wine Selectors suggest pairing this dish with either a Gruner Veltliner or a Pinot Noir.

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