Prawn & Chip Roll

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Prawn & Chip Roll

Yield 4

Author Lucy Tweed

Ingredients

• 1 baguette (or 4 soft white rolls)
• Butter
• 20 large cooked & peeled prawns
• 1 baby cos lettuce
• 1 pack potato crisps (50g/aprox 2 cups)
• 1 c aioli
• 2 tbs chopped dill
• 2 tbs chopped parsley
• 2 tbs chopped chives
• Zest of ½ a lemon (1tbs)
• 1 tbs capers, chopped
• Salt and pepper to season

Instructions

1. In a medium/large bowl, add the aioli with the dill, parsley, chives, zest and capers and combine well. Season w salt and pepper.
2. Liberally butter each inside of the roll.
3. Roughly chop the prawns into large chunks and mix w herby aioli.
4. Place a lettuce leaf or 2 on the butter base of each roll, top with prawn mix and then potato chips.
5. Top with the other side of the bun and wrap in paper.
6. Keep chilled until 1 hr before serving.

Nutrition Facts

Calories

480

Fat

26 g

Sat. Fat

5 g

Carbs

38 g

Fiber

2 g

Net carbs

37 g

Sugar

3 g

Protein

16 g

Sodium

1088 mg

Cholesterol

102 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.