Makes 10
Prep time: 20 minutes
| Birch & Waite Parsley, Dill & Tarragon Seafood Sauce | 1 bottle |
| Cooked cocktail prawns, chopped | 500g |
| Celery stick, finely diced | 1 |
| Chopped Iceberg lettuce | 2 cups |
| Black pepper | 1 tsp |
| Brioche hotdog rolls | 10 |
Method
- Add prawns, celery, lettuce and black pepper to a large bowl.
- Add Birch & Waite Parsley, Dill & Tarragon Seafood Sauce and mix well until everything is evenly coated with the sauce.
- Slice each brioche roll down the middle and fill with the cocktail prawn mixture.
- Serve immediately and enjoy!
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