Prawn cocktail rolls

Prawn cocktail rolls

By
From
Great Pub Food
Makes
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
24 cooked peeled prawns
1/2 small red onion, finely diced
1 long sourdough baguette, cut into 4 lengths
4 iceberg lettuce leaves,, shredded
1 avocado, sliced
1 lebanese cucumber, peeled lengthways into ribbons

Cocktail sauce

Quantity Ingredient
1 large egg yolk
1 teaspoon dijon mustard
1 tablespoon white wine vinegar
125ml light olive oil
1 tablespoon tomato ketchup
2 teaspoons worcestershire sauce
dash of tabasco sauce, to taste
sea salt and ground white pepper

Method

  1. To make the cocktail sauce, whisk the egg yolk, mustard and vinegar together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Stir in the tomato, Worcestershire and Tabasco sauces. Season with salt and white pepper.
  2. Coarsely chop half of the prawns and place in a medium-sized bowl. Add 3 tablespoons of the cocktail sauce and the red onion, and stir to combine.
  3. Cut the baguette quarters in half horizontally but not all the way through, so the bread stays joined like a roll. Cover the bases with lettuce, avocado and cucumber. Divide the prawn mixture evenly between the rolls and top each one with the remaining prawns, an additional dollop of sauce and pepper.
  4. Serve.
Tags:
Great
Pub
Food
Rachael
Lane
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