Name: Prawn cocktail rolls with fennel and avocado
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 1 small bulb fennel, trimmed; 1 lemon, juiced; 12 small white bread rolls; 1 avocado, stoned, thinly sliced; 24 medium cooked prawns, peeled, cleaned; 100g (1/3 cup) Kewpie mayonnaise (see note); 75g (1/3 cup) semi-dried tomatoes; 1 red bird's-eye chilli, seeded, roughly chopped; 40.00 ml Greek Style Yoghurt; 6.10 gm Worcestershire sauce

Prawn cocktail rolls with fennel and avocado

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Try these delicious mini prawn cocktail rolls for a fun twist on a classic dish.

Ingredients:

1 small bulb fennel, trimmed
1 lemon, juiced
12 small white bread rolls
1 avocado, stoned, thinly sliced
24 medium cooked prawns, peeled, cleaned
100g (1/3 cup) Kewpie mayonnaise (see note)
75g (1/3 cup) semi-dried tomatoes
1 red bird's-eye chilli, seeded, roughly chopped
40.00 ml Greek Style Yoghurt
6.10 gm Worcestershire sauce

Instructions:

Simply blend all the ingredients in a small food processor until they are perfectly smooth. Add a touch of salt and freshly ground black pepper to season. Enjoy your 2/3 cup of chili cocktail sauce.
Cut the fennel in half, then thinly shave it using a mandolin. Transfer the shaved fennel to a large bowl, pour lemon juice over it, and toss to mix well.
To prepare, slice rolls lengthwise without cutting all the way through, then generously spread with zesty cocktail sauce. Layer with delicate shaved fennel, 2 creamy avocado slices, and 2 succulent prawns. Finish with a sprinkle of freshly ground black pepper before serving.

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