For extra flavour, lightly toast the buns on a griddle pan for a smoky finish. For a lighter bite, serve the prawn filling in crisp lettuce cups
Ingredients
Cooking Instructions
Download PDFFinely dice the celery, finely slice the spring onion and finely chop the herbs. Reserve 1 teaspoon of chives and some dill fronds for later. Finely chop the capers, zest and juice the lemon and mince the garlic.
In a small bowl, combine all the mixture with the vinegar, mustard, mayonnaise, salt, paprika, pepper and finally prawns. Stir well. Cover and chill until needed.
Slice off two opposite ends from each bun and cut out a wedge from the centres. Brush the cut sides of the buns with the olive oil. Place in a large pan over a medium heat. Toast each bun’s sides until evenly golden brown, approx. 2 minutes a side. Remove from the heat and arrange on a serving platter.
Fill the centre with the prawn filling, sprinkle with extra paprika and scatter over the reserved dill fronds and chives.
Juice the lemon, then place the Caleño, apricot preserve, lemon juice and egg white in a shaker and dry shake for 1 minute. Then add the ice cubes and shake for 1 minute.
Strain into 4 glasses and serve along with the mini prawn rolls.
