Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Lunch, Snacks
Favourite flavours: Sandwich, Seafood

Prawn rolls with lemon aioli

From the January 2007 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1 ciabatta
1kg cooked prawns, peeled, deveined
1 cup finely chopped celery
1 tablespoon fresh lemon juice
1/3 cup chopped fresh chives

Lemon aioli
1 cup best-quality mayonnaise
1 small clove garlic, finely minced
2 tablespoons fresh lemon juice

METHOD

To make aioli, whisk together mayonnaise, garlic and lemon juice. Check seasoning.

Cut the ciabatta in half lengthwise, hollow out slightly. Spread bottom piece with half of aioli.

To make filling, combine prawns, celery and lemon juice in a bowl. Season with salt and pepper, and mix well.

Evenly cover bottom half of ciabatta with prawn mixture. Sprinkle with chives. Cover with top half of ciabatta. Just before serving, cut into four pieces. Serve with the jar of remaining lemon aioli.

You can make these recipes a day ahead, and keep them refrigerated until ready to pack. Use a well-insulated cooler and serve sandwiches at room temperature.