PRAWN COCKTAIL BAGUETTE A LA LOBSTER ROLL

If you happen to have some leftover tiger prawns from Christmas lunch, these little crunchy rolls will be a hit for brunch on Boxing Day. Or buy extra prawns and enjoy the rolls for brunch, lunch or even a picnic. 

Serves: 1-2 per person | Makes: 6 | Prep time: 20 minutes

INGREDIENTS

• 20 XL cooked tiger prawns | Macquarie Seafood
• 1 large celery stick | Panetta Mercato
• 1 tbsp chopped fresh chives | Panetta Mercato
• 2 tps seafood sauce | Macquarie Seafood
• 1 tbsp lemon juice 
• 1-2 tsp tabasco sauce, optional
• 1 baguette breadstick | Bakers Delight
• Butter for spreading
• 1 baby gem lettuce | Panetta Mercato

METHOD

1. Peel and de-vein prawns, dice roughly and place in a bowl. 
2. Add celery to the prawns along with chopped chives, seafood sauce, lemon juice and tabasco sauce. Mix well.
3. Cut the heel ends off the bread stick and slice the middle part into 6 even rolls. Spread with butter. 
4. Divide the prawn mixture between the rolls, place on a serving platter and enjoy. 

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