Categories: June, picnic

Ingredients

• 200g cooked prawns, fresh or frozen (and thawed)
• juice of 1 lemon
• 2 tbsp mayonnaise
• 1 tbsp tomato ketchup
• 1 tsp salad cream
• 1/4 iceberg lettuce
• 8 mini brown rolls

Directions

1. Empty the prawns into a sieve and drain off any excess liquid. Tip into a bowl. Squeeze over the lemon juice and season with salt and pepper. Add the mayonnaise, ketchup and salad cream and stir gently to mix.

2. Shred the lettuce, and split open the bread rolls. Divide the lettuce between the rolls and spoon the prawn mixture on top, then sandwich the rolls together. Put each roll into a paper muffin case. Chill in a sealable container or a tin until needed.

Email to a friend | Print this recipe | Back