Ingredients for Mini Prawns Rolls

• Koshersalt

• 450g medium prawns, shelled, deveined

• 25g plus 1 tablespoon mayonnaise

• 1 small celery stalk, peeled, finely chopped (about 3 tablespoons )

• 1 tablespoon finely chopped fresh chives

• 1 tablespoon grapeseed oil

• 2 teaspoons fresh lemon juice

• 2 teaspoons prepared horseradish

• Nymalen svartpeppar

• 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"

• such as Martin\

• s Hawaiian)

• 60g (1/2 stick) unsalted butter, melted

• 1/2 cup celery leaves or crushed crisps

Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add prawns. Poach until just opaque in the centre, 2-4 minutes. Drain; transfer prawns to a medium bowl of ice water to cool. Drain; wipe out bowl.

Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop prawns into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Prawns salad can be made 1 day ahead. Cover and chill.

Preheat oven to 191°C. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

Divide prawns mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed crisps.

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