The Ormo Prawn Roll

Ingredients

• 1 Ormo® finger roll
• 100g cooked prawns
• 2 tbsp mayonnaise
• 1 tbsp tomato ketchup
• ½ tsp Worcestershire sauce
• Small squeeze of fresh lemon juice
• 2–3 drops Tabasco, optional
• Pinch of paprika
• Freshly ground black pepper
• Small handful shredded iceberg or baby gem lettuce
• Butter (for spreading)

Method:

1. For the Marie Rose sauce mix the mayonnaise, ketchup, Worcestershire sauce, lemon juice, Tabasco and paprika. Season with plenty of black pepper.

2. Pat the prawns dry with kitchen paper, then fold them through the Marie Rose sauce until generously coated.

3. Slice the edges off each side of the bap and make a cut down the middle of the roll. Melt some butter in a pan over medium heat. Once the butter has melted place the roll cut side down in the pan and cook for 20-30 seconds or until golden brown. Flip the roll and cook the other side in the same way.

4. Add a layer of finely shredded lettuce to the inside of the roll.

5. Pile in the Marie Rose prawns add another crack of black pepper and enjoy.