INGREDIENTS
600g whole cooked prawns, peeled and chopped
6 tablespoons mayonnaise
A good few drops Tabasco sauce
1 stalk celery, finely diced
2 tablespoons finely chopped red onion
2 tablespoons finely chopped chives
Sea salt and freshly ground pepper
Juice of ½ lemon
4 hot dog buns
2 tablespoons unsalted butter, softened
1 baby cos lettuce, washed and torn into pieces
METHOD
Place the chopped prawn meat in a bowl and add the mayonnaise, Tabasco, celery, onion and chives.
Stir gently to combine, season with salt and pepper and add the lemon juice.
Cover and refrigerate for 30 minutes.
Pop the buns in a low oven to warm through (don't toast).
Cut down the centre on the top of each roll, being careful not to cut all the way through. Spread with soft butter and line with lettuce.
Spoon the prawn mix down the middle of each roll to fill it.
