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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