The 1970's classic is a big hit with kids - see if your little ones love this prawn cocktail rolls recipe as much as you did.
Ingredients
- 200g cooked prawns, fresh or frozen (and thawed)
- Juice of 1 lemon
- 2 tbsp mayonnaise
- 1 tbsp tomato ketchup
- 1 tsp salad cream
- 1/4 iceberg lettuce
- 8 mini brown rolls
Method
- 1. Empty the prawns into a sieve resting over the sink to drain off any liquid. Tip into a bowl. Squeeze over the lemon juice and season with salt and pepper. Add the mayonnaise, ketchup and salad cream and stir gently to mix.
- 2. Shred the lettuce by carefully cutting into thin strips with a sharp knife. Cut the rolls through the middle and open them up. You don’t need any butter as there’s quite a lot of fat in the mayonnaise. Divide the lettuce between the rolls and spoon the prawn mixture on top, then sandwich the rolls together. Put each roll into a paper muffin case (this looks pretty and helps catch any of the filling if it falls out). Chill in a sealable container or a tin until needed.