Prawn rolls

SEASIDE FEASTINGGET FESTIVE

Prawn r s

Shell and devein 15 (250g) defrosted PnP Vannamei prawns. Place in a colander over a pot of boiling water, seal with a tight-fi tting lid and steam for 3-5 minutes until bright pink. Set aside to cool. Thinly slice 2 celery stalks and toss with 1/³ cup (80ml) tangy mayonnaise, juice (60ml) of 1 lemon, ½ tsp (3ml) cayenne pepper or paprika, a dash of Tabasco (optional) and cooled prawns. Season and set aside. Cut a 30cm baguette into 5cm-thick slices. Halve each slice like a bun, keeping the bottom attached. Brush with melted butter and toast in a hot pan. Fill with salad leaves and prawn fi lling just before serving.

MAKES 12 ROLLS

PAIR WITH

DE WETSHOF LIMESTONE HILL CHARDONNAY, R105