LYNTON'S PRAWN COCKTAIL ROLL

INGREDIENTS
  • 10 - 12 green Tiger prawns

  • 1/3 cup Bulla Creme Fraiche
  • 1 tbsp tomato sauce
  • 1 tsp Worcestershire sauce
  • Tabasco sauce, to taste
  • Salt & fresh black pepper

  • 1 avocado
  • 1 cup iceberg lettuce, shredded
  • 1 cup watercress
  • 1 long white roll
WHAT TO DO
  1. Place your raw prawns into a heatproof dish that will hold all of the prawns snugly and allow for enough water to cover them in.
  2. Boil the kettle and pour the boiling water of the prawns and set aside while you make the roll.
  3. In a small bowl make the cocktail sauce by combining the mayonnaise, tomato sauce, Worcestershire sauce and tabasco sauce and mix well until all the ingredients are thoroughly mixed. Adjust the seasoning with salt and freshly cracked pepper.
  4. Remove the prawns from the water and pat dry on some paper towel.
  5. Slice the bread roll in half lengthways and spread the avocado on the bottom and season with a little salt and pepper. Top with shredded lettuce then the prawns followed by the sauce and watercress. Close the roll and cut into bite size pieces and serve immediately.

Add to your shopping list:

For the freshest ingredients visit the Bongiorno Brothers, M&G Caiafa and George The Fishmonger ​at the Queen Victoria Market.
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