Prawn filled rolls

Tam West

Ingredients

1 stick	Celery, large, finely chopped
2 rashers	Bacon
250 g	Cooked prawns (Main)
1 handful	Chopped fresh coriander
1	Lime, zest and juice
1 Tbsp	Dijon mustard
2 Tbsp	Sour cream
1 Tbsp	Mayonnaise
3 dashes	Hot sauce, or to taste
4 small	Brioche buns, you may need up to 6 of these (Main)
4	Lettuce leaves, or more, to fill buns

Directions

1. Quickly blanch celery in boiling water, refresh in cold water and drain.
2. Grill bacon until just crispy, then cut into thin strips.
3. Add celery and bacon to a bowl with cooked prawns, a handful coriander, lime zest and juice, Dijon mustard, sour cream, mayonnaise and a few dashes of hot sauce. Season with sea salt flakes and pepper and toss together well.
4. Warm brioche buns and split from the top down the middle but don't cut all the way through. Add a little lettuce and stuff with prawn salad.

More 'on a roll' recipes from Warren

• Cheese rolls
• Jam roly poly
• Chiko rolls