Prawn Brioche Rolls
Ingredients
18 large prawn tails
1/4 cup Bulla Crème Fraîche
2 Tbsp egg mayonnaise
1 Tbsp parsley, chopped
1 spring onion, chopped
finely grated rind of 1/2 lemon
salt flakes & freshly ground pepper
6 brioche dinner rolls
to serve
cos lettuce & dill
Cooking Directions
- Remove tails from prawns, cut in half horizontally, then cut each piece in half. Place into a mixing bowl with Bulla Crème Fraîche, mayonnaise, parsley, spring onion, lemon and seasonings. Mix well.
- Cut into the top of each roll, line with lettuce leaves and fill with prawn mixture. Garnish with dill and serve immediately.