Fancy Open Prawn Cocktail Rolls

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs cos lettuce
• 1stalk celery
• 1bunch dill
• 1pcs lemon
• 50g aioli mayonnaise
• 2pcs white bread rolls
• 200g peeled prawns
• 20g butter
• 15ml olive oil

Method

1. Step 1 — Roast sweet potato wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Remove 20g butter from the fridge to soften. Halve the unpeeled sweet potato crosswise, then cut into very thin wedges. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 15 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, trim the lettuce, then shred. Finely chop the celery. Finely chop the dill, including the stems. Finely grate the zest of half the lemon*, then juice the half.
3. Step 3 — Make dill-lemon mayo
   Put the aioli, celery, lemon zest, half the dill and 2 tsp lemon juice* in a bowl, season with salt and pepper and stir to combine.
4. Step 4 — Bake bread rolls
   Split the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 5-6 mins until lightly toasted. Spread the cut sides with the butter.
5. Step 5 — Cook prawns
   Heat 2 tsp olive oil in a medium frypan over high heat. Add the prawns, season with salt and pepper and cook, stirring, for 2-3 mins until just cooked through.
6. Step 6 — Get ready to serve
   Add the prawns to the dill-lemon mayo and stir to combine. Taste, then season with salt and pepper. Divide the lettuce and prawn mixture among the bread rolls and scatter with the remaining dill. Serve with the sweet potato wedges.

Allergens

Milk, Egg, Gluten, Soy, Wheat, Crustacean