Prawn and lime mayonnaise rolls

Prawn and lime mayonnaise rolls


  1. Slice the baguette or rolls almost all the way through along the top and open up. Spread both sides with some mayonnaise.
  2. Stir most of the lime juice into the remaining mayonnaise, checking the taste and consistency before adding the rest of it; don’t make it too runny. Stir in the prawns, mint and coriander. Season well with sea salt and freshly ground black pepper.
  3. Divide the rocket between the  bread then top with the prawn-mayonnaise mixture.
  • Recipe from a Moveable Feast by Katy Holder, Haride Grant £20
  • There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Give your prawn mayo a zesty twist!


1 baguette, cut into 4, or 4 panini rolls
150g (5oz) good-quality egg mayonnaise
1 tablespoon lime juice
200g (7oz) peeled cooked prawns, deveined and roughly chopped
Small handful mint leaves,finely chopped
Small handful coriander leaves, finely chopped
80g (3oz) rocket leaves


Time: 15 mins
Serves: 4
Nutrition: 490 cals Fat 30g (5g sat fat)